Buffalo Wings are normally deep fried, here, we’ve dried the wings out to give us that crispy deep fried skin, but because we’re cooking quickly at high temperatures in Roccbox, the meat will remain incredibly moist inside. Truly delicious…
Dry the chicken wings well with paper towel and mix together the flour, baking powder and salt.
Dredge the chicken wings through the flour mix before setting on a resting rack and refrigerating overnight, uncovered.
The following day, remove the wings from the fridge and fire Roccbox to allow it to hear to full temperature.
Whilst Roccbox is heating up, melt together the butter and hot sauce and keep warm.
Mix together the blue cheese dip ingredients and season to taste.
To cook the wings, lightly pre heat a cast iron grill pan in Roccbox and cook the wings in the dry pan or around 4-6 minutes- rotating and turning as required.
Once cooked and crispy use tongs to drag the wings through the hot sauce and transfer to a plate. Pop the blue cheese dip in a bowl alongside the wings and tuck in!
12-16 Chicken Wings, mix of wingettes and drumettes
2-3 Tbsp Plain Flour
1/2 Tsp Baking Powder
1 Tbsp Table
For the Sauce;
80g Unsalted Butter
100g Franks Hot Sauce
For the Blue Cheese Dip;
200g Sour Cream
100g Blue Cheese (gorgonzola or soft blue ideally)