Buffalo chicken wings recipe
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
- 100g plain flour
- 1 tsp salt
- pepper
For the Buffalo sauce
- 40g butter
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 100ml tomato ketchup
- 2 tbsp maple syrup
- pinch salt
- 1 tsp smoked paprika
- 1 1/2 tbsp white wine vinegar
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco
For the yogurt and chive dip
- 1 stick of celery
- 200ml (1/3pt) low fat yogurt
- 2 tbsp chives, roughly chopped
Each serving contains
- Energy
- 2125kJ 508.0kcal
- Fat
- 27g
- Saturates
- 10g
- Salt
- 3.2g
- Sugars
- 18g
of the Reference intake
Carbohydrate 36.8gProtein 29.0gFibre 1.7g
Method
- 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 dip: finely dice the celery and add to the soured cream along with the chives.
- Coat the chicken wings in the oil. Season the flour with the salt and some 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.
- Slide the cooked chicken wings into the buffalo sauce, coat well and serve alongside the dip.
- 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.
