Crispy Southern Wings and Baby Buck Sauce

Crispy Southern Wings and Baby Buck Sauce



I love cooking for friends & it’s great when lots of the prep can be done beforehand so that when everyone shows up there’s not much left to do but finish off any cooking, crack open a couple of cool beers & sit down for a good catch up over a tasty feed! These wings are the perfect starter for just that!

Your first step towards good crispy chicken wings is to source some decent wings, cut as you’d like them! A good butcher will prepare the wings for you by separating the wing into three components. The tip can be saved to prepare stock with. The two other parts will form a small drumstick & winglet. I reckon the winglets are the best bits! My own butcher, Owen McMahon does his own chicken wings in the shop so sometimes, I’ll ask him to hang on to the drumsticks and I’ll take the winglets but if I’m making a big batch for sharing I’ll take the lot for any friends that prefer the drumsticks.

For extra crispy wings there are a few key things you need to do to get it right. The first step involves drying, salting and freezing the wings. It’s not difficult, and what it’ll do is help extract a lot of moisture from the chicken skin allowing it to crisp nicely. After thawing the salted wings, you’ll need to dry them again and lightly re-salt before deep- frying them in the first of two cooking steps. Once the fried wings crisp up, they can be re-frozen for another day, or tossed immediately into the sauce and roasted in a pre-heated oven before serving.

The sauce I’ve used here is a southern-mustard sauce from my favourite BBQ masters, Red Dog foods. Barbara-Ann and Paul VanGelder who are behind Red Dog Foods do some awesome hot sauces & rubs but I laid off the heat this time and opted for a sweeter but tangy sauce with an English mustard kick. You could also try Bucky wing sauce from Hollah preserves, it’s a lovely sticky sauce perfect for crispy wings!


Red Dog’s Southern Sauce with English Mustard.

The cheesy dipping sauce. Oh this sauce. This might just be the best bit of the whole dish! Hot chicken wings are traditionally served up with a blue cheese dip. This time though I wanted to try something different and used Mike’s Fancy Cheese‘s Baby Buck. This delicious cheese is made from raw cow’s milk in exactly the same process as their blue cheese, Young Buck but instead of adding the “bluing” strain of bacteria, the cheese is briefly left to ferment naturally and the result is a beautifully crumbly, cheese with a tangy apricot taste. It’s incredible. Using this as the base for the dipping sauce was perfect with the sweet, tangy southern sauce and knocked back a little bit of the heat from the mustard. A perfect little pairing!




Crispy Southern Wings and Baby Buck Sauce


24 Chicken Wings, cut into winglets

Sea Salt Flakes

Red Dog Southern Sauce

Oil for frying


For the sauce:

2 Tablespoons crème fraiche

100mL Milk

100g Baby Buck, grated or crumbled



Preparation Time: 48 hrs

Cooking Time: 30 minutes

100% Delicious!



Dry the chicken wings on kitchen roll to absorb any liquid.

Place the wings skin side up onto a sheet of baking paper on a tray and sprinkle with sea salt before placing in a freezer overnight.

Thaw the wings in a fridge overnight.

Dry the wings again using kitchen roll to absorb any liquid.

Re-salt the wings lightly before deep frying in hot oil at 180°C until golden & crispy.

Toss the wings in Red Dog’s Southern Sauce and place in a pre-heated oven at 180°C for 8-10 minutes.

Whisk the milk, crème fraiche and baby buck together before serving drizzled over the saucy wings.

You know the drill by now, serve this up in good company and you’re set!


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                



Pumpkin Spiced Samhain Amber Ale

Pumpkin Spiced Samhain Amber Ale


Samhain or Hallowe’en is one of my favourite times of year. It’s the long, dark nights, the warm fires, the abundance that autumn offers, root vegetables, berries and apples. The shorter evenings are a great excuse to get brewing and warm the house with the smell of biscuity wort and spicy, citrusy hops.

I have been brewing for a couple of years and have wanted to share recipes from the Scullery, but I didn’t really know where to start with getting people to try to brew! So, I decided not to… while this won’t serve as a “How To” for brewing beer, I can suggest for any new brewers to get your hands on Brooklyn Brew Shop’s Beer Making Book. It simplifies the core principles of brewing and details the equipment and ingredients you’ll need to get started so that you can try some of these secret scullery recipes!

The beers I brew are all brewed in 8-10L batches on my kitchen stove. These smaller batches mean I can play around with interesting ingredients without worrying too much about the volume needed for a recipe or the cost of the recipe. I try to incorporate flavours and ingredients I like into the recipes, sometimes with specific combinations of grain, hops and yeast but I’ll also try adding different ingredients that are seasonal and local if they’re available.

The inspiration for this brew comes from across the pond in the States. I have a lot of respect for the craft brewing industry in the US; where locals have embraced craft brewers and their creations over the last three decades, allowing their reach to grow every year enabling brewers to experiment with new styles for the more curious beer drinkers. Pumpkin as an ingredient in beer is not a new idea or style; but within the last decade pumpkin spiced ale has gained popularity in the states and is a seasonal beer synonymous with Hallowe’en. It tastes like pumpkin pie seasoned with ginger, cinnamon, cardamom and zesty oranges. It’s the kind of beer that polarizes people, I love it; you might hate it!

This recipe uses an amber ale base, spicy zesty hops, a spicy continental style yeast, pumpkin and Belfast’s own suki spiced citrus tea. It produces a savoury spiced pumpkin ale with an ABV of 5.5%. In order to get the goodness from the pumpkin without adding bulky un-fermentable fibres to the wort, the pumpkin juices are extracted using coffee filter paper and boiled water. It’s a little messy, but necessary if you don’t want to lose half of your beer to fibres!


As always, the spent grains from the brew were included in our most recent batch of BlackBrew, SculleryMade Black Pudding!

As the first beer recipe shared from the Scullery, I really hope you give it a try and let me know your thoughts/suggestions! Sláinte!



Pumpkin Spiced Amber Ale


8L batch

1.4Kg Maris Otter Pale, freshly milled

400g Cara Amber EBC 70, freshly milled

155g Crystal EBC 150, freshly milled

80g First Gold Hop cones, dried

1.275Kg Pumpkin Pulp (tinned)

250g Suki Spiced Citrus Tea

5.5L Boiled water, cooled to 70°C

11g Safbrew T-58 Dried Yeast

Coffee filter paper, jug & 2L boiled water to extract the pumpkin juices



Mash temperature: 65°C

Mash time: 90 minutes

Primary fermentation temperature: 20°C

Secondary fermentation temperature: 20°C

Target ABV: 5%


In a large pot (8-9L volume), add the milled grains to the 70°C water and mash for 90 minutes.

While the grains are mashing, extract the pumpkin juices from the tinned pumpkin. In a large jug, add 2L of boiled water to the pumpkin pulp and gradually pass the liquid through filter paper collecting the pumpkin juice.

Strain the wort into a large pot (10L volume) and wash the grains with 2L boiled water.

Add the pumpkin liquid to the wort pot and bring to a rolling boil for 60 minutes; adding half of the hops after 45 minutes and the remaining hops after 60 minutes.

While the wort boils, brew the Suki tea for 15 minutes in 750mL boiled water. Add the tea to the wort at the 60 minute boil mark and chill the wort rapidly.

Shake half of the dried yeast into 250mL of the chilled wort at 20°C and allow the yeast to grow for 10-15 minutes.

Transfer the wort into a fermentation vessel, adding the yeast (3% vol) and leave to ferment at 20°C for 7 days gently shaking the vessel daily to waken the yeast.

Transfer the primary ferment into bottles adding fresh yeast from the remaining 5.5g (final bottle volume of 1%) leaving to ferment for at least one more month at 20°C.

Serve on a dark autumn or winter evening in good company and you can’t go wrong!


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast