We've already shown you how to make chicken wings and thighs Szechuan style, and how to make DJ BBQ's totally unbelievable pig wings - so we thought it was time to share the secret to the perfect buffalo wings.
Luckily, our friends at Randy's Wing Bar shared this classic recipe with us...
For the wings:
2kg of wings
Tablespoon of paprika
Tablespoon of cayenne pepper
1 clove of garlic
Bottle of Franks Hot Sauce
Half a teaspoon of English mustard
Blue cheese dip
01 Preheat the oven to 180 to 200 degrees
02 Cut off the tip and discard, then separate the drum from the flat, essentially cutting the whole wing into 3 parts.
03 In a large bowl, add a tablespoon of paprika, a tablespoon of cayenne pepper, a good pinch of salt and pepper and 200g plain flour and toss the wings until they are well and truly coated.
04 Place the wings on the grill tray, and put in the middle of the oven. Set a timer for 25 minutes.
05 Whilst the wings are cooking, put a pan on the hob on low heat and add a generous knob of salted butter. Once it has melted a little, add 1 clove of chopped garlic.
06 Take a cayenne-based hot sauce and glug in to the pan. Want spicier wings? Use less butter. Then, add half a teaspoon of english mustard and stir until the sauce warms through and goes silky.
07 At 20 minutes, check the wings and if they're not quite crispy enough, leave in the oven for another 5 minutes until the desired crisp is achieved. As a general rule of thumb: the crispier, the better.
08 Once crispy, put the wings into a large bowl and pour on the Buffalo sauce, then give them a good shake until the wings are dripping. Serve with a blue cheese dip and celery sticks.
Randy’s Wing Bar are bringing their unique take on New York’s finest buffalo wings to the streets of London. They are also a US food ambassador for Alamo Rent-A-Car in their latest project State of Food