Delighted with the show and loving those buffalo wings!

It was great to watch the first episode of my new show at home with the family. The twins, Connor and Lucia got a shock when they saw daddy on the TV!! That was a special moment and it was fantastic to see how RTE put the whole show together.

Chicken Wings from Neven Maguire

FINGER LICKIN… I just love these Buffalo Chicken Wings. Perfect for so many occasions.

So much work from so many people go in to making the show and I am so thankful to them all. I hope you all enjoyed the show and the places we visited in the basque country. It was great to travel to Zortziko, one of Blibao’s Michelin star restaurants and meet Chef Daniel Garcia. He has such an innovative approach to cooking and is a real master.

This is a seven episode series so there are many more ‘Food Trails’ to enjoy and many more basque delights. So, here is one of the recipes from tonight’s show and I will be sharing another recipe in my next blog over the weekend. Both recipes are available in my new book, ‘Neven Maguire’s Family Cookbook’ which goes on sale next Friday. Thanks for watching and get some napkins ready for those sticky fingers!

Buffalo chicken wings with blue  cheese dip

These American-style crisp chicken pieces are the perfect laid-back party food to share and they’re great for a movie night. It’s the seductively high ratio of skin to meat that makes these wings taste so good, but there are two key steps that ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and a quick dredge in the seasoned cornflour, plus a few extra minutes in the fryer so that they’re really golden brown, transforms into a crunchy coating when fried.


1.3kg (3lb) chicken wings

groundnut oil, for deep-frying

75g (3oz) cornflour

1 tsp celery salt

1 tsp garlic powder

1 tsp cayenne pepper

4 celery sticks, trimmed and cut into thin slices.


100g (4oz) blue cheese, crumbled 4 tbsp mayonnaise

4 tbsp sour cream

4 tbsp buttermilk

1 tbsp lemon juice

1 tsp chopped fresh flat-leaf parsley, plus extra leaves to garnish


120ml (4fl oz) hot pepper sauce (such as Frank’s RedHot)

1 tsp celery salt

1 tsp garlic powder

½ tsp cayenne pepper (optional) 50g (2oz) butter, melted

2 tbsp apple cider vinegar


1 – Using a sharp knife, discard the wing tip and keep the little drum and wingette together. Leave to sit at room temperature for 30 minutes to take the chill off them and help them to cook evenly.

2 – To make the blue cheese dip, blend all the ingredients together except the parsley in a bowl with a hand blender, then stir in the parsley and season to taste. Cover with cling film, then chill until needed. This can be made up to 2 days in advance.

3 – Heat the oil in a deep-fat fryer to 190°C (375°F) and put the oven on a low heat.

4 – Place the cornflour in a bowl with the celery salt, garlic powder and cayenne pepper. Mix well to combine, then use to coat the chicken wings, shaking off any excess. Deep-fry the chicken wings in batches for 10–12 minutes, until very crisp and golden brown. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in the oven while you cook the remainder.

5 – To make the sauce, mix the hot sauce with the celery salt, garlic powder and cayenne, if using, then stir in the melted butter and vinegar. Pour the sauce into a small pan and allow to just warm through.

6 – Once all the chicken wings are cooked, toss them in enough of the warmed sauce to coat, allowing any excess to drain off. Serve at once garnished with the flat-leaf parsley leaves and piled high in a bowl with the blue cheese dip and the celery sticks alongside. Have plenty of napkins for those sticky fingers!

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4 Responses to Delighted with the show and loving those buffalo wings!

  1. Rachel says:

    I made these after watching your programme and they were absolutely gorgeous! All the family devoured them, definitely one to add to the family favourites! 👍🏻

  2. Robert says:

    A really enjoyable show, and great recipes – as usual. Thank you so much and we look forward to the rest of the series

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