Buffalo wings and blue cheese sauce - how can something that sounds so wrong be so right? First, we coat the chicken drumettes in a dry rub of rice flour, paprika, onion powder and cayenne pepper. Then we make the blue cheese sauce with a mixture of mayonnaise, blue cheese, sour cream and some lemon juice for acidity. Finally, buffalo wings always need some sort of spicy sauce. We use a mixture of melted butter and sriracha whipped into a fluffy emulsion -  use it to baste the chicken while it's cooking as well as to dip it in afterwards.

Free-range chicken drumettes, rice flour, salt, smokey paprika, onion powder, cayenne pepper.

Blue cheese sauce: garlic, olive oil, mayonnaise, blue cheese, sour cream, lemon juice, water, pepper.

Sriracha butter sauce: Sriracha, butter.

Dairy, Egg.
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY12,287.1kj 24,574.2kj
PROTEIN172.4g 344.8g
FAT TOTAL240.7g 481.4g
- SATURATED85.4g 170.8g
CARBS26.3g 52.6g
- SUGARS10.8g 21.6g
SODIUM3236.6mg 6473.2kj
Serves 2 for dinner, more as a snack.
Serves 4 for dinner, more as a snack.
Serve as a snack with some sliced and curled celery, your favourite pickles and a cold beer. Or for dinner with  corn on the cob, a baked potato and slaw.

Frozen product. Once defrosted, cook and consume within 48 hours.  

Please note: This product contains raw chicken and must be fully cooked before consumption.

Defrost fully before cooking. Place drumettes on a lined baking tray, ensuring they're spaced evenly, and cook at 210C for 40 minutes, turning once. Toss with a couple of tablespoons of the sriracha butter sauce to coat, and return to the oven for 5-10 minutes or until dark golden. Serve with blue cheese sauce, extra sriracha butter sauce and batons of celery.