Opposites Attract: Riesling and Spicy Buffalo Wings

There’s a Riesling for every occasion and every course, or so the saying goes, and Fanny Limehead is certainly up there - sitting on the slightly sweeter side of dry, with its fresh and zesty summer flavours of lemon-lime and tropical fruits.

Bear with me here because I’ve gone a bit left field - I’ve served it with buffalo wings. Yup. It sounds kind of crazy but the tangy, vinegary hot sauce is an interesting contrast against the citrusy sweetness of the wine. There’s something kinda fun about taking a fruity, feminine style of wine and pairing it with something big, bold and kickass like deep-fried wings in hot sauce. Trust me. Now do it.

Buffalo Wings

8-10 chicken wings, jointed1/2 cup plain flour1 tsp smoked paprika1/2 tsp salt1 tbsp butter1/4 cup of your favourite hot sauce (dial up to the edge of your taste buds)Oil, for frying (optional)

In a bowl, combine the flour, paprika and salt and mix. Add the chicken wings and toss through until well coated with the flour mixture. Place the wings on a baking tray and refrigerate for at least an hour - this helps the coating dry so that they crisp up in the oven.

Preheat oven to 200C.

Put the baking tray with the wings in the oven and cook for 40 minutes or until golden.

While the wings are cooking, combine the butter and hot sauce in a small saucepan over a low heat. Set aside.

(Optional: Heat oil in a pot or deep fryer and fry the wings for approx two minutes, just to crisp up the outside. It’s a bit of a hassle, but so worth it)

Toss the hot wings in hot sauce butter and serve immediately with a super-chilled glass of Riesling.

For more great recipes, check out Tash’s blog at www.akitchencat.com.au