Baked buffalo chicken wings
Serves 4
- 3 garlic cloves, crushed
- 2 tbsp oil (rapeseed, olive or vegetable)
- 3 tbsp cider or white wine vinegar
- 1 tbsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 4 tbsp pepper sauce
- 3 tbsp honey
- 4 medium potatoes or 300g rice
- 1.5kg chicken wings
- Heat oven to 180C/160C fan/gas
- In a large bowl, mix together the garlic, oil, vinegar, paprika, Worcestershire sauce, salt, hot sauce, honey and some black pepper
- Add the chicken wings and toss around to make sure they’re fully covered in the marinade
- Drain and reserve the marinade, then spread the wings out on a large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6
- Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated
- Serve with salad or vegetables and potato wedges or rice
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