Buffalo Chicken Wings
Servings: 4 people
Ingredients
- 24 Manor Farm chicken wings
- 2 Pinches of sea salt
- 5 Sprigs of fresh thyme
- 3 tbsp Olive oil
- 1 Bottle (354 ml) of hot sauce (We prefer Frank’s)
- 100 g Butter
- Handful of sesame seeds
- 1 Red chilli, sliced
- 4 Spring onions, sliced
For the garlic and chive dip
- 4-5 Chives
- 2 Cloves of smoked garlic
- 3 Tablespoons mayonnaise
Instructions
- First make the garlic and chive dip. Slice the chives thinly and finely chop or crush the garlic. Mix the chives and garlic into the mayonnaise in a small bowl and set aside until needed.
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Season the chicken wings with the salt and thyme leaves. Now sprinkle the wings with the oil. Give them a good mix with clean hands and place on a baking tray. Roast for 25 minutes.
- While the wings are cooking, make the sauce. Place the whole bottle of hot sauce in a wide saucepan. Add the butter and then allow to simmer until the sauce becomes sticky and reduces to a nice syrup consistency.
- After 25 minutes, remove the wings from the oven and dunk them into the sauce. Return them to the oven for another 5 minutes and then dunk them again to get them extra sticky. Place them into the oven for a further 5 minutes and then they are ready. Spoon them into a dish, place the dip on one side, sprinkle with the sesame seeds, chilli and spring onions and tuck in.