Buffalo Wings

Ingredients

• 900 g Chicken Wings
• 1.5 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tbsp Baking Powder
• Neutral Oil
• 50 g Unsalted Butter
• 80 ml Hot Sauce
• 1 tsp Worcestershire Sauce
• 2 pcs Celery
• 1 pcs Lemon
• 80 ml Blue Cheese Dressing
• 2 pcs Scallions

Method

1. Pat {chicken_wings} very dry with paper towels so they crisp instead of steam. In a large bowl, toss with {kosher_salt}, {black_pepper}, {garlic_powder}, {paprika}, and {baking_powder} until evenly coated.
2. Arrange {chicken_wings} on a rack set over a tray without crowding. Roast in a hot oven until the skin is deeply golden, blistered, and an instant-read thermometer in the thickest part reads at least 74C.
3. Thinly slice {celery} and {scallions}. Cut {lemon} into wedges for a bright finish.
4. In a small saucepan over low heat, melt {unsalted_butter} with {hot_sauce}, {worcestershire_sauce}, and a pinch of {kosher_salt}. Warm gently for a moment until glossy and unified; do not boil or the butter can separate.
5. Transfer the hot {chicken_wings} to a large bowl, pour over the warm {hot_sauce} mixture, and toss until every piece is evenly lacquered and glossy.
6. Pile the sauced {chicken_wings} onto a platter with {celery} and {blue_cheese_dressing}. Finish with {scallions} and a squeeze of {lemon} for brightness.