Alitas búfalo – chicken wings in hot sauce with a creamy dip

Ingredients for 4 portions

• 1.5 kgChicken wings
• 1 tbspRapeseed oil
• to tasteSalt
• to tasteBlack pepper
• 150 mlHot pepper sauce
• 4 tbspButter
• 1Lime, juiced

On the side

• 6 tbspMayonnaise
• 6 tbspMexican crema
• 1 cloveGarlic, grated
• 2 tbspChives, finely chopped
• 3Carrots, in sticks
• 4Celery, in sticks

Method

1. Heat the oven to 220 °C. Cut the wings at the joints, discard the tips and pat the pieces dry with kitchen paper. Toss them with the oil, salt and pepper and spread them in a single layer on a lined baking tray.
2. Bake the wings for 45 minutes, turning them halfway, until golden and crisp.
3. Meanwhile, stir together the mayonnaise, crema, garlic, chives, half the lime juice and a little pepper to make the dip. Chill it.
4. Cut the carrots and celery into sticks.
5. Melt the butter in a small saucepan, add the hot sauce and the rest of the lime juice and let it bubble gently for 2 minutes.
6. Put the hot wings in a large bowl, pour over the sauce and toss until coated. Serve straight away with the vegetable sticks and dip.

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