Buffalo-style chicken wings

Buffalo-style chicken wings

Who doesn’t love chicken wings? (My vegan friends, this is a rhetorical question.) No BBQ’s complete without them, they taste great both hot and cold & they’re also one of the cheapest cuts of meat you can buy – that’s a win all round for me!

Buffalo-style chicken wings

I’m sure you can tell that I love wings, but what I don’t love is all of the strange ingredients you’ll find in store bought marinades and sauces. So, I set myself the task of creating my own hot sauce/marinade with all of the flavour but none of the nasty preservatives and chemicals. Now that it’s been tried and tested, lots and lots and lots of times, I thought it’d be perfect for my first blog post!

If you make this sauce with dried herbs and spices you’ll be able to keep it in an air tight bottle or jar for up to three weeks. However if you use any fresh onion, ginger, garlic etc. you’ll need to use it up within 2-3 days.

Makes enough for 1-1.5kg of wings

Ingredients

1 hot red chilli
A 2 inch piece of fresh ginger (or 1 tsp ginger powder)
2 garlic gloves (or 1 tsp garlic powder)
3 spring onions – white part only (or 1 tsp onion powder)
5 tbsp white wine vinegar
3 tbsp vegetable oil
2 tbsp honey or 3 tbsp brown sugar
2 tbsp butter
1 tbsp chilli flakes
1 tbsp salt
1 tsp paprika
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp thyme
1 tbsp cornflour

Method

Cut the tips off of the wings and throw them away, ensure the wings are clean before adding them to a large bowl or casserole dish.

*skip this next step if using powdered onion, garlic and ginger*
Finely dice the spring onion and chilli, and mince the garlic and ginger. Cook the onions and garlic in a non stick saucepan on a medium heat for 2 minutes or until the onions are translucent, then add the chilli and ginger and continue to cook for a further minute.

In a cold saucepan – pouring vinegar into a hot saucepan is a bad idea, I have the burns to prove it! – mix the white wine vinegar, vegetable oil, honey, chilli flakes, salt, paprika, smoked paprika, garlic, onion, ginger, cayenne pepper and thyme.

In a separate jug or cup mix the tbsp of cornflour with 2 tbsp of water until you have a milky liquid.

Add the cornflour/water mixture to the ingredients in the saucepan.

Heat on a low to medium heat until the sauce starts to thicken and bubble. Once it’s cooled enough, taste and adjust (more honey for sweetness, or chilli flakes for heat).

Add 2 tbsp butter and allow to melt then pour over your prepared chicken wings, massage in to ensure they’re well coated, and leave to marinate in the fridge for at least 2 hours.

Buffalo-style chicken wings

When you’re ready to cook them preheat your fan oven to 160°c and bake on a wire rack for 35-40 minutes. 20 minutes in brush any left over sauce from your marinating bowl onto the wings to keep them moist.

Serve with crispy french fries, sweet potato fries, potato salad, mac and cheese (You know where I’m going with this, some type of carb!) and a nice fresh garden salad.

I hope you enjoyed this recipe.  I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !

Lily x

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