First, we coat the chicken drummettes in our, not so secret herbs and spices (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, great buffalo wings always need some sort of spicy sauce. We use a mixture of melted butter and sriracha to bring it all together. You'll get a tub of each sauce to dunk,
SOPHIE TO WRITE.
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 DRUMMETTES)||LARGE (2KG DRUMMETTES)|
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 evenly spaced out, on a lined baking tray 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.