How to make buffalo chicken wings

When I first made these back in 2015, I noted that the British are "not enthusiastic" consumers of chicken wings. The fried chicken boom has changed that, but these tangy, spicy versions—named after the American city rather than the beast—still aren’t as well known as they deserve to be, given what perfect finger food they make while watching (or pretending to watch) sport.

Prep 15 min; dry 1 hr+; cook 20 min; serves 4 (with sides). For the wings: 16 chicken wing pieces, or 8 whole wings; 40g butter; 2 garlic cloves; 120ml sour hot sauce (eg, Frank’s RedHot); 2 tsp cider, white-wine or white vinegar; 1 tsp sugar, preferably dark brown; neutral oil to fry; 2 carrots; 2 celery sticks.

For the blue cheese sauce: 100g roquefort or other blue cheese, crumbled; 6 tbsp soured cream or crème fraîche; 2 tbsp mayonnaise; 2 tsp cider, white-wine or white vinegar; ¼ tsp Worcestershire sauce; 1 small bunch chives, finely chopped (optional). Separate wings into drumettes and flats if you like, cutting at the joint; remove tips only if desired.

United Kingdom, Buffalo, New York

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