FoodCoop Recipes
Sticky, Buffalo Chicken Wings
100% British chicken. The wing of the bird, which has juicy and tender meat. Works very well on a BBQ to turn the skin crispy. Can hold strong flavours well.
Prep
10 minutes
Cook
60 minutes
Serves
8
Ingredients
1.15kg chicken wings
2 tbsp olive oil
1 tbsp cider vinegar
2 tbsp smoked paprika
1 tbsp Worcester sauce
4 tbsp hot chilli sauce
3 tbsp honey
Method
Mix together all of the ingredients other than the chicken wings. When everything is combined, coat the chicken wings with the marinade, and leave in the fridge overnight.
When ready, heat the oven to 180C/160C fan/gas 4. Drain the marinade from the wings, but set to one side.
Place the wings in a baking tray, and roast in the oven for 40 minutes. Take them out and cover with the remaining marinade.
Turn the heat up to 220C/200C fan/gas 7, and cook for a further 15 minutes until the wings are very sticky and well cooked.
