About this recipe:So it turns out buffalo wings aren't the easiest things to make 'healthy', but there is the option of changing the traditional method of deep frying. Don't get me wrong, I'm all for deep frying anything that looks mildly edible so I was a bit tentative to skip this step. But fear not! These oven-baked buffalo wings were beautiful. Still crispy, still tasty and saucy as hell. So for a mildly more healthy and still delicious recipe for buffalo wings, give this recipe a go. Enjoy!
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Method Prep:10min › Cook:1hr › Extra time:1hr › Ready in:2hr10min
Coat the chicken in a mixture of flour, smoked paprika, salt and pepper. This can be done in a bowl, simple shake it until the chicken is coated or get messy with your hands! Place in the fridge for one hour.
Remove chicken wings from fridge and lay in a single layer on a baking tray. Bake in a preheated 180 C / Gas 4 oven for 45 minutes, turning twice.
Whilst the wings are in the oven, get going on the buffalo sauce. In a pan, plonk your hot sauce, butter, ketchup, garlic and Worcestershire sauce. Bring to the boil and allow to simmer for around 10 minutes. (Do this step about 10 minutes before the chicken is ready.)
By this point the chicken should be pretty crispy! Coat it with the sauce and pop it back in the oven for a matter of minutes on 220 C / Gas 7 to keep the wings crispy but still allowing some of the sauce to soak up. If you're like me and aren't overly bothered about the crispiness of the wings then pop in back in the oven at 120 C for 10 minutes just for the chicken to soak up the sauce!
Hot sauce note
'Franks' is very popular among the buffalo chicken world, but I used 'Sriracha hot sauce' and it worked perfectly.
Serve buffalo wings with a pot of the remaining sauce, a pot of soured cream or blue cheese dip and sweet potato fries (fatty option) or celery and cucumber (healthy option).
Made a batch of these for boss's birthday (he's from Cincinnati). We ate then cold with all sorts of other US treats. Everybody loved them and Greg keeps asking when I am making some more. - 28 Feb 2016