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Spicy buffalo wings with ranch dressing

Name: Spicy buffalo wings with ranch dressing
Yield: Serves 4-6
Cuisine: American recipes
Ingredients: 12 free-range chicken wings; Vegetable oil to coat; 50g plain flour; 1-2 tbsp cayenne pepper; For the marinade; 2 tbsp hot sauce; 1 tbsp cider vinegar; 1 tbsp clear honey; 75g unsalted butter; Dash of Worcestershire sauce; A few drops of Tabasco; Pinch of ground cayenne pepper; For the Ranch dressing; 300ml soured cream; 1 garlic clove, crushed; 150g blue cheese, crumbled; Handful of fresh chives, chopped; Squeeze of lemon juice

Published: 31 Jan 13
Updated: 2 May 24

An easy chicken wing recipe made in hot and spicy marinade and served with a creamy and cooling ranch dressing.

Easy
February 2013

Test kitchen approved

Serves 4-6
45 minutes to cook

An easy chicken wing recipe made in hot and spicy marinade and served with a creamy and cooling ranch dressing.

Nutrition: per serving

Calories: 450kcals
Fat: 37.3g (20.5g saturated)
Protein: 17.3g
Carbohydrates: 12.2g (5.3g sugars)
Fibre: 0.5g
Salt: 0.9g

For 6 servings

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Ingredients

12 free-range chicken wings
Vegetable oil to coat
50g plain flour
1-2 tbsp cayenne pepper

For the marinade

2 tbsp hot sauce
1 tbsp cider vinegar
1 tbsp clear honey
75g unsalted butter
Dash of Worcestershire sauce
A few drops of Tabasco
Pinch of ground cayenne pepper

For the Ranch dressing

300ml soured cream
1 garlic clove, crushed
150g blue cheese, crumbled
Handful of fresh chives, chopped
Squeeze of lemon juice

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Method

Preheat the oven to 220°C/fan 200°C/gas 7. Toss the chicken wings in the oil, then the flour. Season with cayenne pepper, salt and pepper to taste, then tumble into a roasting tin and cook for 15 minutes.
Meanwhile, put all the marinade ingredients into a saucepan and cook over a low heat for 10-15 minutes until lovely and thick.
Remove the wings from the oven and pour over the marinade. Toss to coat, then return to the oven for 30 minutes until sticky and cooked.

Meanwhile, mix all the dressing ingredients together in a bowl, gently crushing the cheese with the back of a spoon, retaining a few lumps. Season with salt and pepper, then serve with the hot wings.