Chicken Wings with Hot Sauce

prep: 25 mins

cook: 45-55 mins, plus resting

1.8 kg/4 lb chicken wings,
thawed if frozen, and patted dry
1 tbsp vegetable oil
1 tbsp plain flour
1 tsp salt
ready-made blue cheese dressing,
to serve (optional)

hot sauce

150 ml/5 fl oz hot red cayenne pepper
sauce
115 g/4 oz cold unsalted butter,
cut into 2.5-cm/1-inch slices
1 h tbsp white vinegar
1/4 tsp Worcestershire sauce
1 tsp Tabasco
1/4 tsp cayenne pepper
pinch of garlic powder
salt to taste

 

1. Preheat the oven to 2200C/4250F/Gas Mark 6

2. If using whole wings, cut each into two pieces. Toss the wings with the oil, flour and salt until evenly coated.

3. Line two baking trays with lightly greased foil or silicone baking mats. Divide the wings between the plates and spread them out. Bake in the preheated oven for 30 minutes.

4. Meanwhile, mix all the sauce ingredients in a saucepan. Bring to a simmer, whisking, over medium heat. Remove from the heat and set aside. Taste and adjust the seasoning and spices, if necessary.

5. Transfer the chicken wings from the oven, turn the wings over, then return them to the oven and cook for 25-30 minutes more, depending on the size of the wings, until well browned and cooked through. When completely cooked, the juices will run clear when a skewer is inserted into the thickest part of the meat. Transfer to a large mixing bowl.

6. Pour the warm sauce over the hot wings and toss with a spoon or palette knife to thoroughly coat. Leave to rest for 5 minutes. Before serving, toss again and serve with blue cheese dressing, if desired.