American burnt onion dip
A tasty veggie dip with a mayonnaise and soured cream base, great for raw veggies or toasted pitta bread
Buffalo chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs brining
- More effort
- Serves 4
Skip to ingredients
For the brine - to make them juicy
- 1 ½kg chicken thighsand drumsticks
- 180g sea saltflakes
- 90g soft dark brown sugar
- 2 tbsp chilli flakes
For the spice mix - to make them tasty
- 2 tbsp sweet smoked paprika
- 1 tbsp ground cumin
- 1 tbsp sea saltflakes
- 1 tbsp dark brown sugar
For the sauce - to add some heat
- 75g butter
- 125ml hot chilli sauce
- 1 tbsp maple syrup
Nutrition: per serving
- kcal520
- fat35g
- saturates15g
- carbs11g
- sugars11g
- fibre3g
- protein39g
- salt7.4g
Method
step 1
Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
step 2
Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
step 3
Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.
