Buffalo chicken wings recipe

2 ratings

Coated in a sticky Buffalo sauce, these tasty chicken wings are perfect for a summertime BBQ. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 508 calories / serving

Ingredients

  • 16 chicken wings
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • 100g plain flour
  • pepper
  • 1 tsp smoked paprika
  • 1 1/2 tbsp white wine vinegar
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco
  • 40g butter
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 100ml (3 1/2fl oz) tomato ketchup
  • 2 tbsp maple syrup
  • pinch salt
  • 200ml (1/3pt) low fat yogurt
  • 1 stick of celery
  • 2 tbsp chives, roughly chopped

Each serving contains

  • Energy

    2125kj
    508kcal
    25%
  • Fat

    27g 38%
  • Saturates

    10g 51%
  • Sugars

    18g 20%
  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 36.8g Protein 29g Fibre 1.7g

Method

  1. 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.
  2. 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.
  3. Slide the cooked chicken wings into the buffalo sauce, coat well and serve alongside the low fat yogurt with crispy celery sticks.

See more Chicken recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus