Baked Buffalo Wings

Ingredients

• 18 Chicken wings
• 2 tbsp Baking powder
• 40g / 1.41oz Unsalted butter
• 60ml / 2.03fl oz Chilli sauce
• 2 tsp Pure maple syrup
• 4 stalks Celery
• 100g / 3.53oz Gorgonzola
• 130g / 4.59oz Greek-style yoghurt
• 15ml / 0.51fl oz Lemon juice
• 0.5 crushed Garlic clove
• 1 pinch Salt
• 0.25 tsp freshly Ground black pepper

Preparation

1. Cut each chicken wing through the joints to create three pieces. Discard the wing tips or reserve for stock. Pat the wings dry with paper towel. Put them in a resealable plastic bag with 2 tbsp / 28g baking powder. Seal the bag and shake to coat the wings.
2. Preheat the oven to 140°C (284°F). Line a baking tray with foil. Place a wire rack on top and brush with oil to prevent sticking.
3. Put the wings on the wire rack, skin side up. Bake on the lower shelf for 30 minutes.
4. Increase the heat to 220°C (428°F) and move the tray to the top shelf. Bake for 40 minutes or until wings are golden and crispy.
5. Meanwhile, melt 40g / 1.41oz unsalted butter in a small saucepan. Whisk in 60ml / 2.03fl oz chilli sauce and 2 tsp / 14g maple syrup.
6. Transfer the cooked wings to a large bowl and pour in the spicy sauce, tossing to coat the wings.
7. To make the blue cheese yoghurt sauce, mash 100g / 3.53oz Gorgonzola with a fork, then whisk in 130g / 4.59oz Greek-style yoghurt, 15ml / 0.51fl oz lemon juice, 0.5 crushed garlic clove, pinch of salt, and 0.25 tsp freshly ground black pepper. Refrigerate until serving time.
8. Serve the wings with the celery batons and blue cheese yoghurt sauce.