Buffalo wings are an iconic bite of American cooking: chicken wings cooked crisp and tossed in a spicy, buttery sauce. They are the real thing with celery sticks and a sour-cream dip.
1. Cut the 800 g chicken wings in two at the joints and pat them COMPLETELY dry with paper towel – wet skin will never be crisp.
2. Salt them and dust them with the 2 tablespoons wheat flour.
3. Lay them on a rack over a baking-paper-lined tray and bake at 200 °C for 40-45 minutes, turning them halfway.
4. For the sauce, melt the 80 g butter and mix in the 1 teaspoon cayenne pepper, the 1 teaspoon smoked paprika, the 2 tablespoons vinegar and the 1 tablespoon honey.
5. Put the hot wings into a large bowl, pour over the sauce, and coat them by shaking.
6. Serve immediately with sticks cut from the 2 celery stalks and a dip mixed from the 100 g sour cream.
Tip: The rack is essential: the fat drips away beneath, and the underside of the wings stays crisp too. Add the sauce only at the very end, or the skin goes soggy.
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