Crispy Salad with Buffalo wings

Dry chicken wings with clean paper towel, place in a large bowl. Preheat oven to 120°C. Place a rack or trivet on a large baking tray.

Mix together the baking powder, cream of tartar, cornflour, salt and pepper. Sprinkle dry mix over the wings. Use hands to toss well (or shake in a ziplock bag) to coat wings evenly. Place wings skin side up on the rack. Bake for 30 minutes.

Turn the oven up to 220°C and cook for a further 35 minutes. Turn the wings over half-way through cooking time. The wings are ready when outside skin is crispy. Leave to rest once removed from oven.

Remove the salad dressing pack from the LeaderBrand Crispy Salad bag. Whisk together the hot chilli chipotle sauce and the salad dressing. Drizzle half the sauce over the cooked wings.

Make the blue cheese dip, mash the blue cheese with sour cream until smooth. Add remaining ingredients and mix well until combined. Chill until required to use.

Arrange the chicken wings with salad, blue cheese dip and plenty of sliced gherkins and snipped chives. Use the remaining hot chill salad dressing mix to coat the Salad. Chicken wings can be served hot or cold.

CRISPY SALAD

Sweet, crisp iceberg lettuce with carrot, red cabbage and our traditional Kiwi dressing creates an unbeatable combination of taste and colour.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

• 1 bag LeaderBrand Crispy Salad
• 2kg chicken wings
• 6 tsp baking powder
• 1 tbsp maize cornflour
• 1 tsp cream of tartar
• 1 tsp each of salt and ground black pepper
• 1 cup hot chilli chipotle sauce

Blue Cheese Sauce:

• 150g crumbled blue cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 clove garlic, minced
• 2 tbsp lemon juice
• ½ tsp salt and ground black pepper

To serve, sliced gherkins or cornichons, snipped chives