Curing

• 1. Start by mixing all the ingredients for the brine together in a bowl or a small dish.
  2. Rub the chicken wings with the brine and refrigerate them for 18 hours.
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• 1. Cut off the tips of the chicken wings and save them for another time, for instance when making stock.
  2. Then divide the wings into two parts (even though I didn't do it in this recipe :-)). It's not difficult to cut them, you just need to hit the right spot, i.e., the joint.
  3. Place the chicken wings in the pressure cooker and cook them for 10 minutes at the highest level.
  4. Pat the wings dry with a clean towel and let them cool down. It's important that they are fairly dry, as it gives a crispier result.
  5. Transfer the wings to a bowl and add the ingredients for the spice mix. Make sure the spice mix is well distributed on all the chicken wings.
  6. Bake the wings in the oven for 10 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan.
  7. Mix the coating ingredients together in a large bowl or dish.
  8. Take the wings out of the oven and coat them with the mixture.
  9. Return them to the oven and cook for another 5-10 minutes at 225 degrees Celsius (437 degrees Fahrenheit) with fan. You can also set the oven to grill instead.
  10. Take the finished buffalo wings out and serve.
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