Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the dip, add all the ingredients to a food processor and pulse to combine. If the mixture is too stiff, add a little warm water to make a smooth dipping sauce. Cover and chill.
Heat the oven to 200C/fan 180C/gas 6. Cut off the chicken wing tips (the very ends of the wings) and discard, then cut the wings in half at the join to make mini drumsticks, and wingettes.
Put the paprika, cayenne pepper, a good pinch of salt and pepper and plain flour in a large bowl and toss the wings until they’re well coated.
Put the wings on a rack sitting over a baking tray, preferably so they don’t touch each other, and put in the middle of the oven. Cook for 30 minutes.
After 20 minutes, while the wings are cooking, put a pan on the hob, on medium-low heat and add the butter. Once it’s melted a little, add the garlic and fry for a minute. Add the hot sauce. The spicier you want your wings, the more hot sauce you should use. Add the english mustard and stir until the sauce warms through and goes silky, then turn the heat down to low.
Check the wings after 30 minutes, if they’re not crispy enough, leave in the oven for another 5 minutes. The crispier the better.
Once crispy, put the wings into a large bowl and pour on the buffalo sauce, then toss like crazy until the wings are dripping. Serve with the cheese dip and celery sticks.