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Crispy chicken wings tossed in a buttery hot sauce, served with celery and blue cheese dip. The classic game day wing.
Pat the 900 g wings thoroughly dry and toss them with the baking powder and the 4 g salt, which helps the skin crisp up.
Deep-fry in the oil at 190°C, in a pot filled no more than half way, for 8-10 minutes until deep golden and crunchy, or bake at 220°C for 40-45 minutes, turning once, until the skin is crisp and the internal temperature reaches 74°C.
Melt the butter in a small pan and whisk in the 120 ml hot sauce and the garlic powder into a smooth glossy orange sauce.
Tip the hot wings into a large bowl, pour over the sauce and toss until every wing is fully coated.
Serve straight away with the celery sticks and the blue cheese dip on the side.
