August 4, 2016

Buffalo wings are an American favourite, and this recipe is super-tasty as well as healthy. And as a young friend discovered, despite the name you do actually use wings from chickens and not buffaloes. Serves 8-10


1.5 kg chicken wings or drummettes
1/2 cup butter
2 cloves garlic, finely chopped
1 tsp sweet paprika
1 Tbsp cider vinegar
4 Tbsp Tabasco sauce, or more for a spicier sauce


  1. Pat the chicken dry and refrigerate to dry completely. When ready to cook, preheat oven to 230 C.
  2. Melt the butter in a small saucepan over low heat. Stir in the garlic, paprika, vinegar and Tabasco. Remove from heat. Pour 1/4 of the sauce into a small bowl and pour the remaining sauce into a large bowl and set aside.
  3. Line an oven tray with baking paper or foil. Place the chicken on a wire rack and brush with 1/4 of the sauce. Place the chicken above the lined baking tray in the oven and cook for 30 minutes, turning once.
  4. Transfer the chicken into the large bowl with the remaining sauce and stir to coat.
  5. Serve with steamed vegies.
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