Buffalo chicken wings
Coated in a sticky Buffalo sauce, these tasty chicken wings are perfect for a summertime BBQ.
- Begin by making the Buffalo sauce, melt the butter in a small pan, add the shallot and garlic cook until softened, add the remaining ingredients and simmer for 10 minutes. To prepare the soured cream dip: finely dice the celery and add to the soured cream along with the chives and lemon juice.
- Coat the chicken wings in the oil, Season the flour with salt and pepper, then toss the wings in the flour, dusting off any excess. Thread the wings, four at a time onto parallel skewers (like rungs of a ladder). Preheat BBQ to medium hot. Cook the wings for 20-25 minutes until golden and cooked through, with no pink showing, turn regularly, brush with more oil if needed.
- Slide the cooked chicken wings into the buffalo sauce, coat well and serve alongside the low fat yogurt with crispy celery sticks.
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