Crispy Buffalo Chicken Wings
Prepare the wings by removing and discarding the wing tip . Separate the drummette and wing sections.
Combine the baking powder, corn flour and a good sprinkle of SPF53. Toss the wings in the mixture until the are coated evenly. place on a baking tray and set aside to 'wet and set'. for about 15 mins. This step avoids any flour spots on the cooked wings and give the baking soda time to begin pulling moisture from the skin.
Heat your weber kettle wide open and as hot as you can for indirect cooking (use the center baskets or a kettle cone for increased convection) aim for temps of 250c
Tip: Crack the lid for a little extra airflow to increase temps.
Place the wings on the indirect part of the grill (depending on how your baskets/cone are positioned), close the lid and check after about 30 mins. Look for crispy skin and a nice golden colour before removing them
in a saucepan over a low heat, melt and combine 50g of butter with 1/2 cup of Lane's One Legged Chicken.
Toss the wings in the warm sauce then plate up and eat immediately.
Serve the wings with celery and carrot sticks, a creamy dipping sauce like this one and top with chopped spring onions, chives, parsley or whatever you prefer.