Chicken Entertaining

Buffalo wings with ranch dressing

Name: Buffalo wings with ranch dressing recipe
Yield: 4
Ingredients: 1.5kg chicken wings; 2 tsp sweet paprika; 148ml bottle Frank’s hot sauce; 1/4 cup (55g) brown sugar; 80g butter; 1 butter lettuce, washed, leaves separated; 120g blue cheese, crumbled; 1/2 cup (125ml) apple cider vinegar; 1/2 cup (125ml) water; 2 tbs caster sugar; 2 fresh or dried bay leaves; 1 tsp whole black peppercorns; 1/2 tsp sea salt; 300g stalks celery, de-stringed, cut into 8cm lengths, halved lengthways; 120g sour cream; 1/2 cup (150g) whole-egg mayonnaise; 1/2 cup (125ml) buttermilk; 2 garlic cloves, crushed; 1 tbs finely chopped chives; 1 tbs finely chopped dill; 1 tbs finely chopped flat-leaf parsley

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by Matt Preston

delicious. senior editor

Nov 08, 2021

This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99).

1.5kg chicken wings
2 tsp sweet paprika
148ml bottle Frank’s hot sauce
1/4 cup (55g) brown sugar
80g butter
1 butter lettuce, washed, leaves separated
120g blue cheese, crumbled

Pickled celery

1/2 cup (125ml) apple cider vinegar
1/2 cup (125ml) water
2 tbs caster sugar
2 fresh or dried bay leaves
1 tsp whole black peppercorns
1/2 tsp sea salt
300g stalks celery, de-stringed, cut into 8cm lengths, halved lengthways

Ranch dressing

120g sour cream
1/2 cup (150g) whole-egg mayonnaise
1/2 cup (125ml) buttermilk
2 garlic cloves, crushed
1 tbs finely chopped chives
1 tbs finely chopped dill
1 tbs finely chopped flat-leaf parsley

Method

1.

Place wings on a tray in a single layer and place uncovered in the fridge for 6 hours or overnight. If you are really short on time you can just pat dry with paper towel.
2.

To pickle the celery, place the vinegar, water, sugar, bay leaves, peppercorns and 1/2 tsp salt in a small saucepan. Stir over low heat for 2-3 minutes or until the sugar dissolves. Place the celery in a glass or ceramic container. While warm, pour over the vinegar mixture and set aside, stirring occasionally, for at least 1 hour.
3.

Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Place a wire rack on top and spray the rack well with oil.
4.

Use paper towel to pat the wings dry and place in a large bowl. Sprinkle over the paprika, 2 teaspoons of salt and pepper. Toss until the chicken is well coated. Place the wings in a single layer on the rack. Bake for 1 hour or until golden and cooked.
5.

Meanwhile, place the hot sauce, sugar and butter in a small saucepan. Stir over a low heat for 2-3 minutes or until the sugar dissolves. Set aside.
6.

To make the ranch dressing, combine all ingredients in a jug and whisk to combine. Season well with salt and pepper. Stir in 1 tablespoon of the celery pickling liquid.
7.

Place the lettuce leaves in a large bowl. Add 1/2 cup ranch dressing and toss until lightly coated. Place in a serving bowl and sprinkle with blue cheese. Coarsely chop half the pickled celery and add to the salad. Place the wings in a large bowl and toss through the hot sauce. Place on a serving plate. Drain remaining celery and add to the platter. Serve with the salad and extra ranch dressing on the side.