Buffalo wings with ranch-style dip recipe
Great for sharing, this Buffalo wings recipe will bring you the taste of New York, where it originated. Served alongside an indulgent ranch-style dip, these more-ish chicken wings are sure to be devoured.
See method- Serves 6 as a snack (4 if main meal – based on 3 wings each)
- 40 mins, plus marinating
- 404 calories / serving
Ingredients
- 75ml (3fl oz) ketchup
- 100ml (3 1/2fl oz) barbecue sauce
- 1 tbsp hot pepper sauce
- 1.1kg pack chicken wings
- oil for greasing
- 2 spring onions, sliced on the diagonal
For the ranch-style dip
- 200ml (7fl oz) soured cream
- 100ml (3 1/2fl oz) mayonnaise
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 2 tbsp chopped dill
- 1 garlic clove, crushed
- 1/2 tsp onion granules, optional
Each serving contains
- Energy
- 1680kJ 404.0kcal
- Fat
- 29g
- Saturates
- 10g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 11.1gProtein 25.5gFibre 0.4g
Method
- In a large bowl, mix together the ketchup and barbecue sauce. Add the hot pepper sauce, to taste. Mix well.
- Add the chicken wings to the bowl and toss well to coat in the marinade. Cover and chill for at least 1-2 hours, or preferably overnight, to marinate.
- Preheat the oven to gas 6, 200ºC, fan 180ºC. Place the chicken wings on a well-greased baking tray and cook for 25-30 minutes, until the marinade is sticky and the chicken is cooked through.
- Meanwhile, to make the dip, mix together in a bowl the soured cream, mayonnaise, chives, parsley, dill, garlic and onion granules (if using). Top with some spring onions and serve in a dipping bowl.
- Serve the chicken on a platter and scatter over more spring onions.
- See more World Flavour recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
