Bob Hart's Buffalo Wings

WHEN it comes to using a barbecue, Americans are better at it than we are. But what we should be more concerned is that they are also better at footy food than we are. And the best American footy food of all, I reckon, is buffalo wings.  

Now, they are not huge things sliced from buffalo. They are chicken wings, prepared according to a recipe pioneered, allegedly, by a woman in Buffalo, NY. Here's how they're done:  Buy a dozen healthy wings. Snip off and discard the top joints, which are of no value. Separate the two remaining joints at the middle joint. Which means a dozen wings will give you 24 buffalo wings. Get it? 

Then, steam them: the best way is in a large, bamboo steamer from an Asian supermarket, in a wok over a couple of inches of water. Get the water boiling, push the steamer into the wok and add the chicken wings. Steam for 10 minutes, covered. Remove, and drain them on kitchen towels. Chill them. 

Then, put them on an oiled baking tray in a 200 C oven, Roast them for 15-20 mins, but don't let them burn. Turn them over and roast for another 15-20 mins, until cooked and golden. 

Meanwhile, make the buffalo wing sauce by melting half a stick of butter (125g) with a minced garlic clove or two. Adding a couple of generous glugs of hot sauce - I like REALLY hot sauce, like a Thai Srirachi, but choose a chilli sauce according to your own tolerance of spicy food. Place the wings in a large, warm bowl, pour the sauce and butter mixture over then, make sure they are well sauced, and serve them warm, on a flat plate with cold beers, naturally. Go the Blues! Yikes, that's SPICY!  

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