Baked buffalo chicken wings

by Barry Lewis


3 garlic cloves

2 tbsp olive oil

3 tbsp cider vinegar

1 tbsp paprika

1 tbsp Worcestershire sauce or use steak sauce

2 tsp celery salt

4 tbsp Frank’s hot sauce or other pepper sauce

3 tbsp honey

1kg chicken wings, remove from joints if needed (shown in video)

Sour cream dip to serve

I absolutely loved these baked buffalo chicken wings, I’ve had a few requests for this recipe before with a few of you sending an actual recipe in they found on the bbc good food website, so after having a look I thought I’d give it a go!

First up we made the marinade, so finely chop or use a kitchen gadget on the garlic to get it nice ans small.
In a large bowl, mix all of the ingredients together in any order you wish, so the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce and honey all goes in. You can season with salt and pepper if you wish too.

Add the chicken wings and toss around to make sure they’re fully covered in the marinade. Place clingfilm over the top of the bowl and marinate in the fridge for a couple of hours.

Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on large baking tray giving them a little coating in marinade with a pastry brush. Bake for 20 mins.

Remove from the oven then add the reserved marinade onto the tray, toss the chicken pieces well to coat. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 20-25 mins or until just charred, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve with sour cream chive dip.