Buffalo Chicken Wing Nibbles
Serves:
8
Preparation Time:
15 mins
Cooking Time:
1 hour 10 mins
Ingredients:
- 2kg Hazeldenes fresh chicken wing nibbles
- 5 teaspoons baking powder (NOT baking soda / bi-carb soda)
- 3/4 teaspoons cooking salt
Sauce:
- 4 tbsp (60g) unsalted butter, melted
- 1/2 cup Frank’s original red hot sauce
- 1 tbsp brown sugar
- 1/4 tsp cooking salt
Method:
- Preheat the oven to 120°C.
- Line a tray with foil. Put a rack on the tray then spray the rack with oil.
- Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
- Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
- Move the tray up to the higher shelf and turn the oven up to 220°C . Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy.
- Whisk together the Sauce ingredients on the stove until the sugar is melted. Keep warm or reheat just prior to using.
- Transfer the wings into a large bowl. Pour over sauce and toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping).
- Serve with celery sticks and blue cheese sauce.