Buffalo Chicken Wings

I went to a friend’s place for Superbowl Sunday, and, asked to bring a dish for the meal, a friend and I thought we would have a crack at some Buffalo wings. We did some online searching, and simply made what we found in a “consensus” recipe. They went down brilliantly, even with somebody there who used to own a wings store. The wings were so easy to make, and turned out so well, that two weeks later I made them again.

Uncooked Buffalo Wings

What surprised me most was how cheap chicken wings were. I paid under £2 for a 700g box, which, granted, is a lot of bone as well as meat. But one box of wings will easily feed one person, and will probably feed two, so you are getting great value. The wing is not a very useful cut of chicken, and the only use off the top of my head is for snack wings like this, so perhaps that is why they are so cheap.

The hot sauce suggested in the recipe was also surprisingly easy to find. I went along to my local Sainsbury, thinking I would find whatever was the closest substitute, and lo and behold there was Frank’s Hot Sauce. Making the wings a second time, I found the same sauce bottles in Morrison’s. Given the taste of the sauce, I would imagine that the recipe would benefit from the original product, so if you can get hold of it, I think this will be reflected in your wings.

Buffalo Chicken Wings

This recipe is based on one we found online. This should make enough wings for two hungry people. Also, you’ll need a sharp knife to cut the wings in half.

2x 700g packs chicken wings
2x 148g bottles Frank’s Hot Sauce
1/2 lemon, juiced
3 tsbp white wine vinegar
1/2 tsp paprika
1/2 tsp garlic granules
1 tsp Worcestershire sauce

1. Cook the wings. Preheat the oven to 200ºC. With a sharp knife, carefully cut each wing in half. Roll the wings in flour, and place on a large foil-lined roasting tin (or two, if you are making a lot), and cook for 30 minutes.
2. Make obligatory joke about buffaloes having wings.
3. Meanwhile, make the sauce. Add all of the sauce ingredients into a sauce pan and stir. Reduce slightly until a little syrup-y. When the wings are done, pour the sauce over, and toss and turn the wings to coat in the sauce. Enjoy.

Buffalo Wings