Baked Buffalo Wings with Blue Cheese Salad

Shared from Buffalo, up state of New York.  I loved Buffalo wings on first taste in New York.  'The Big Apple,' moniker is questionable here 'The Best Wing' perhaps.  Buffalo wings are still credited for converting me to celery.  For some reason, the spicy, cayenne wing sauce, celery, blue cheese and sweet carrots team up.  

These wings and creamy, cooling blue cheese dressing really are a match made in culinary heaven.

We spice coat the wings then dunk in cayenne hot sauce, mixed with butter before hitting the oven. 

The original blue cheese dip (first wing experience) is turned into a dressing for a salad of fresh spinach with carrot and celery matchsticks.

Ingredients (12 wings):

Wing coating:

2 TBSP fine semolina flour (or low carb flour)

1/2 tsp baking powder

1/2 tsp cayenne pepper

1/2 tsp mesquite spice blend

1/2 tsp hot smoked paprika

1/4 tsp smoked salt

Wing sauce:

2 TBSP unsalted butter

3 TBSP Franks hot sauce (rarely I recommend a specific condiment, however here it is necessary).

Blue cheese dressing:

4 TBSP mild blue cheese, mashed

4 TBSP creme fraiche or sour cream

1/3rd tsp black pepper

1 TBSP milk or natural yogurt

1/2 tsp olive oil (to blend)

A squirt of mayonnaise (if you have the addiction)

Method:

Coat wings in the flour, baking powder and spices, refrigerate 1 hour.

Whisk wing sauce over a gentle heat (hot sauce and butter), brush each wing in the sauce and drop on a lined baking tray.

Preheat your oven to 190 celsius (fan and roast or fan).

Roast the wings for around 35 minutes, turning once and remove when sticky.

Whisk the blue cheese dressing, and chop carrot plus celery for your salad.

Notes:

This times beautifully, you can easily prepare the salad whilst the wings roast.

If someone is a fiend for spicy food, make extra wing sauce for dipping.

Blue cheese crumbles on the salad? Sure..all good! 

More favourite wings:

Beer Marinaded Chicken Wings