The first thing to go on the buffet table? ✔ Easy to make ahead and reheat/assemble later? ✔ Inexpensive ingredients? ✔ Flippin’ delicious? ✔
Ok, so now that’s all covered, let’s get right on with the Buffalo chicken wings recipe! Each wing is chopped into the two pieces, dried thoroughly with kitchen towels (to ensure they don’t absorb too much baking powder) then mixed in a bowl with baking powder (it HAS to be baking powder, NOT baking soda), salt and pepper. There’s quite a lot of baking powder and salt in this recipe, which sounds a little strange, but it really draws the moisture out of the chicken to get that perfect crunchy crispness. Check out my notes re: baking powder below.
They’re cooked at low temperature initially, to slowly render out the fat, then the heat is turned up until the wings are crisp and lightly golden brown. When the chicken wings are 10 minutes or so from being ready, we start on the Buffalo wings sauce recipe. Simply combine hot sauce (Frank’s Hot sauce is the one you need for that authentic Buffalo sauce taste), butter, cider vinegar, Worcestershire sauce, garlic, honey and salt in a pan. Bring to the boil, stir and turn off the heat. Done. NOTE:The sauce is going to smell quiet pungent (hot and vinegary) when cooked, and it will be quite thin. Don’t worry, it’s supposed to be like that (and it will taste and smell milder once on the wings). You can leave the sauce to cool for 10 minutes if you want it to thicken a little (it will thicken as the butter starts to cool). If you do, then you’ll have to give it a whisk before pouring over the wings, as the fat will separate from the hot sauce. Pour the sauce over the wings and toss together to coat. You’ll often find Buffalo wings served with a creamy blue cheese sauce for dipping, along with carrot and celery sticks for cleansing the palate and adding a bit of pleasing crunch to the dish. Here’s my blue cheese sauce recipe. These spicy chicken wings are SERIOUSLY crispy - especially considering they’re oven baked. Don’t worry - they’re only crispy on the outside - the meat itself is tender and juicy.
½ cup (120g) sour cream 3 tbsp mayo ⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste) ½ tbsp cider vinegar ½ tsp Worcestershire sauce a pinch of dried parsley)
They go down an absolute storm if I make them for dinner. They are little on the spicy-hot side - but the kids love them regardless. In fact Lewis will quietly put a few aside for his lunchbox the next day!
Why are they called Buffalo wings?
According to the National Chicken Council - Buffalo wings were invented in Buffalo, New York. No buffalos/bisons involved!
Crispy Baked Buffalo Wings Video:
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