Wing No. 1

Written By Maurizio Liberante

Welcome! This wing series is intended, similarly to the dough series, to allow you the opportunity to experiment with us as we explore various flavour profiles with success or failure. Please try this at home, especially when we believe we have hit a winner. Feel free to reach out and make suggestions or criticise to the benefit of all!

These wings were an experience in themselves. Usually Buffalo wings are not pre-seasoned, but the Buffalo Ranch gives these a je ne sais quoi, an extra hit of depth not quite definable and the smoked paprika a smokiness to the final wing.

Baking powder is used to make these extra crispy in the oven and make sure not to overuse it as it can impact the flavour sprinkled liberally.

The Grana Padano brings a wondrous nuttiness to the flavour profile that can be tasted even through the heat and acidity of the Buffalo sauce. The oregano also cuts through complementing this with a zesty omph which is playful. The smoked garlic granules are an optional but who does not love garlic.

Method

  1. Preheat oven to 190 Celsius.

  2. Place wings in a bowl seasoning them leaving the baking powder until the end. Mix to coat. Set aside for 10 minutes.

  3. Place wings evenly apart on a wire rack and bake in the oven for 20-25 minutes or until reaching internal temperature of 79 Celsius or more. Leave in longer if you want them extra crispy.

  4. Meanwhile place all sauce ingredients in a small saucepan and heat for 10-15 minutes at medium heat, stirring often, and ensuring it does not burn.

  5. Once wings are cooked to your preference, remove from the oven and allow to rest for 10-15 minutes. This ensures the wings retain their juices therefore not impacting the sauce.

  6. Pour sauce into a large mixing bowl, add wings and toss to coat.

  7. Serve and enjoy!

Ingredients

Seasoning

Salt

Pepper

2 tbsp smoked paprika

1 tsp baking powder

1 tbsp Franks Buffalo Ranch seasoning (alternatively try other seasonings you might have)

Sauce

1 part unsalted butter (unsalted is key since there is a lot of salt going on otherwise)

1 part Franks hot sauce

1 tsp+ smoked garlic granules (optional)

1 tbsp+ grated Grana Padano or Parmesan

1/2-1 tsp oregano

Note: This recipe was for 1.2kg worth of wings, both flats and drumettes. Adjust Franks/butter ratio to your spice liking.

 
 
Maurizio Liberante
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