Spicy buffalo drumettes with sriracha butter
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.
|SMALL (1KG DRUMETTES)||LARGE (2KG DRUMETTES)|
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.