Ailes de poulet Buffalo

Ingrédients

• 4 Pounds Party Wings
• 2 Tablespoons Baking Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 Tablespoon Butter
• 1/2 Cup Franks Original Red Hot Sauce
• 1 Dash Worcestershire Sauce (optional)
• 1 Dash White Vinegar
• 1 teaspoon Dark Brown Sugar
• 1 teaspoon Cornstarch
• 1 teaspoon Water
• Blue Cheese Dressing
• Celery

Préparation

1. 1

   One day ahead line a baking sheet with foil and arrange the chicken on the pan. Place in the fridge overnight or at least for a few hours to dry out the skin for more crispy wings.

2. 2

   Heat the oven to 250 degrees and line a new cookie sheet with foil and place a cooling rack on top. This is essential so the air circulates and crisps all sides of the chicken. Without it you'll need to turn every 30 minutes.

3. 3

   In a large bowl, toss the chicken, baking powder, paprika and salt together. Arrange on the cooling rack on the cookie sheet.

4. 4

   Bake for 30 minutes then increase the heat to 425 for an additional 40 minutes.

5. 5

   Meanwhile, in a small saucepan over medium heat, add the butter until melted then whisk in the Franks, worcestershire, vinegar and brown sugar. Bring to a simmer.

6. 6

   In a small dish, whisk together the cornstarch and water then once the sauce is simmering, whisk into the sauce for 1 minute or until slightly thickened.

7. 7

   Remove the wings from the oven and toss immediately in the sauce.

8. 8

   Serve with celery and blue cheese dressing.