Brown Butter Buffalo Wings

Festive brown butter and orange buffalo chicken wings with stilton buttermilk dip and fried sage, made with Kold Sauce.

1 hour cook

Serves 6

Spencer Lengsfield
wings-1.jpg

Ingredients

    for the wings
  • 1kgchicken wings
  • 50gplain flour
  • 50gcornflour
  • 1 tspsmoked paprika
  • 1 tspgarlic powder
  • 1/2 tsponion granules
  • salt and pepper, to taste
  • 150mlhot sauce
  • 100gbutter
  • 1 tbspcider vinegar
  • 1 tbspmaple syrup
  • 1orange, zest
  • handfulsage leaves
  • sunflower oil, to fry
    • for the stilton sauce
  • 100mlbuttermilk
  • 2 tbspmayo
  • 100gstilton
  • 1 tspgarlic powder
  • 1/2 tsponion granules
  • 1 tspvinegar
  • 1 tbspchives, finely chopped
  • pinchsalt

Think buffalo wings aren't Christmassy? Think again!

Method

  • Start by making your buffalo. Melt butter over a medium heat, then once it starts to foam start swirling it. Keep it moving until you see little brown specks throughout the butter, then remove from the heat and allow to cool slightly. 
  • To a bowl, add the hot sauce, maple syrup, vinegar, salt and pepper, and the brown butter. Whisk together, then add the orange zest. 
  • To a blender, add the buttermilk, mayo, stilton, garlic powder, onion, vinegar, and salt. Once smooth, add the chives and pop in the fridge to chill. 
  • Pat dry the chicken wings. In a large bowl, combine the flours and spices, along with some salt. Coat the chicken wings, and preheat the oil to 180 C. 
  • Fry the wings until they’re golden brown and crispy, and they reach an internal temperature of 73 C. Remove the wings and allow the oil to drain off, then chuck in a few sage leaves and fry for a few seconds. 
  • Toss in the buffalo sauce, then plate up with the stilton sauce. Top with the fried sage leaves, and thats it!

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    Spencer Lengsfield

    Spencer Lengsfield

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    Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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