Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up oven crispy baked wings (recipe courtesy recipetineats.com)

Ingredients
Crispy Baked Wings
4 lb / 2kg chicken wings, wingettes &amp; drumettes (Note 1)
5 teaspoons baking powder (NOT baking soda / bi-carb soda) (Note 2)
3/4 teaspoons kosher salt / cooking salt (not table salt, too fine)

Sauce
4 tbsp (60g) unsalted butter, melted
1/2 cup Frank’s Original Red Hot Sauce (Note 3)
1 tbsp brown sugar
1/4 tsp kosher salt / cooking salt

Blue Cheese Dip
1/2 cup crumbled blue cheese, softened (I use gorgonzola)
1/2 cup sour cream
1/4 cup mayonnaise , preferably whole-egg
1 clove small garlic , minced
1 - 3 tbsp milk
2 tbsp lemon juice
1/2 tsp kosher salt / cooking salt
Black pepper

To Serve
Celery sticks
Lots of beer!


Instructions

Crispy Baked Wings
1. Dry overnight (optional) - If you plan ahead, lay the wings on a rack on a
rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively,
pat them dry with paper towels.
2. Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the
lower quarter of the oven and one in the top quarter.
3. Line the tray with foil. Put a rack on the tray then spray the rack with oil.
4. Toss wings - Place the wings in a large bowl. Sprinkle over baking powder
and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly.
5. Bake 30 minutes on low temp - Place the wings skin side up on the rack (ok
if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.

6. Bake 40 minutes on high - Move the tray up to the higher shelf and turn the
oven up to 425°F / 220°C (all oven types). Bake for a further 40 to 50 minutes,
rotating the tray halfway through. The wings do not need to be turned over.
They are ready when dark golden brown and the skin is very crispy.
7. Toss in sauce - Transfer the wings into a large bowl. Pour over sauce and
toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping).
8. Serve immediately with Blue Cheese Dip (for both wings and celery sticks
dunking)!

Buffalo Sauce
1. Whisk together the Sauce ingredients until the sugar is melted. Keep warm or
reheat just prior to using.

Blue Cheese Dip
1. Mash the blue cheese with sour cream until smooth (or to your taste).
2. Add remaining ingredients and mix well until combined, using milk to get it to
the consistency you want. Store in the fridge until required. Remove from the
fridge 15 minutes before serving.

Mike Jeffreys is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up oven crispy baked wings (recipe courtesy recipetineats.com)
Ingredients Crispy Baked Wings 4 lb / 2kg chicken wings, wingettes &amp;amp; drumettes (Note 1) 5 teaspoons baking powder (NOT baking soda / bi-carb soda) (Note 2) 3/4 teaspoons kosher salt / cooking salt (not table salt, too fine)
Sauce 4 tbsp (60g) unsalted butter, melted 1/2 cup Frank’s Original Red Hot Sauce (Note 3) 1 tbsp brown sugar 1/4 tsp kosher salt / cooking salt
Blue Cheese Dip 1/2 cup crumbled blue cheese, softened (I use gorgonzola) 1/2 cup sour cream 1/4 cup mayonnaise , preferably whole-egg 1 clove small garlic , minced 1 - 3 tbsp milk 2 tbsp lemon juice 1/2 tsp kosher salt / cooking salt Black pepper
To Serve Celery sticks Lots of beer! 
Instructions
Crispy Baked Wings 1. Dry overnight (optional) - If you plan ahead, lay the wings on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight. Alternatively, pat them dry with paper towels. 2. Preheat the oven to 250°F/120°C (all oven types). Put one oven shelf in the lower quarter of the oven and one in the top quarter. 3. Line the tray with foil. Put a rack on the tray then spray the rack with oil. 4. Toss wings - Place the wings in a large bowl. Sprinkle over baking powder and salt. Use hands to toss well (or shake in ziplock bag) to coat wings evenly. 5. Bake 30 minutes on low temp - Place the wings skin side up on the rack (ok if snug, they shrink). Bake on the lower shelf in the oven for 30 minutes.
6. Bake 40 minutes on high - Move the tray up to the higher shelf and turn the oven up to 425°F / 220°C (all oven types). Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. They are ready when dark golden brown and the skin is very crispy. 7. Toss in sauce - Transfer the wings into a large bowl. Pour over sauce and toss to coat. (Alternatively, serve wings plain with Buffalo Sauce for dipping). 8. Serve immediately with Blue Cheese Dip (for both wings and celery sticks dunking)!
Buffalo Sauce 1. Whisk together the Sauce ingredients until the sugar is melted. Keep warm or reheat just prior to using.
Blue Cheese Dip 1. Mash the blue cheese with sour cream until smooth (or to your taste). 2. Add remaining ingredients and mix well until combined, using milk to get it to the consistency you want. Store in the fridge until required. Remove from the fridge 15 minutes before serving.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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