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Harry Eastwood's Buffalo Chicken Wings

Have a go at making Harry's recipe for the perfect moreish chicken wings

These wings are a favourite bar snack all over the States and they're always coated with a spicy sour glaze. It has a dry, hot flavour with a chaser of vinegar that is reminiscent of Korea and is particularly moreish on these crispy little wings. Most recipes for Buffalo wings require deep or shallow frying but I have discovered a technique that does away with that. The coating of baking powder and salt and the gradual temperature mean that the wings dry out gently in the oven and then get really, really crispy towards the end of their cooking time.

Serves 4

  • 1kg free-range chicken wings (roughly 10 whole ones)
  • 1/4 tsp salt
  • 1 tbsp baking powder

For the glaze

  • 50ml sunflower oil
  • 2 tbsp red Tabasco
  • 2 tbsp green Tabasco
  • 1 tbsp cider vinegar
  • 1 1/2 tsp Worcestershire sauce
  • 1 garlic clove, peeled and minced
  • 1 tbsp runny honey or Agave nectar
  • a pinch salt

Instructions

  1. Preheat the oven to 120°C/fan 100°C/gas mark 1/2.
  2. Cut the very tips off the wings and reserve them for stock (you can freeze them). Cut the remaining wing in two at the joint.
  3. Mix the salt and baking powder in a large Ziploc bag and add the wings. Shake to coat evenly.
  4. Line a large oven tray with tin foil and place the wings skin side up on a metal rack on the oven tray. Cook at the bottom of the preheated oven for 30 minutes.
  5. Without opening the door, crank up the heat to 220°C/ fan 200°C/gas mark 7 and roast for a further 40 minutes.
  6. During this time, make the glaze by mixing all of the ingredients together in a clean jar and giving it a good shake - if you think it's going to be too hot for your taste, replace the red Tabasco with more green.
  7. After they've had their cooking time, take the wings out of the oven and shut the oven door. Brush some glaze on to each wing, not forgetting the underside, and place back in the oven for 5 minutes. Keep an eye on them as they will colour quickly now they have honey on them.
  8. Remove from the over and glaze again with any remaining sauce. Serve straight away with a big green salad and a pile of napkins for your fingers.

Find out more about the author

Carneval

Harry Eastwood

'A collection of vibrant recipes'
Daily Telegraph

Packed full of delicious, satisfying recipes and loads of meat wisdom, Carneval promises to give you a better understanding of how to source, cook and appreciate the meat that you eat. Full of delicious meat recipes from around the world, popular family favourites, such as Swedish Meatballs and Ragu Bolognese, rub shoulders with more unusual dishes, like Middle Eastern Kibbeh and Chinese Kung Pao Chicken.
Whether you want to master the art of a perfectly cooked steak, or transform cheaper, tougher cuts into silky, melt-in-the-mouth delights, Harry Eastwood encourages you to honour the whole animal and eat meat with joy and moderation. The very best way to do that is to make sure that every meat meal is a Carneval.

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