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Buffalo Chicken Wings

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Adjust Servings:
Chicken Wings
1kg Chicken Wings
1 Tbsp Baking Powder
0.5 Tsp Salt
Buffalo Hot Sauce
50g Butter
1 Tbsp White Wine Vinegar You can add more if you like it sharper
100 - 120ml Frank's Hot Sauce Adjust depending on your own tastes
Dash of Worchestshire Sauce
Pinch of Salt
For Serving
4 Celery Sticks
Blue Cheese Dip

Buffalo Chicken Wings


    Crispy wings smothered in a spicy sauce cooked over the BBQ

    • 55 minutes
    • Serves 4
    • Medium


    • Chicken Wings

    • Buffalo Hot Sauce

    • For Serving



    These buffalo chicken wings, a bar room staple, are a favourite at my family BBQs. The spicy, buttery sauce, full of vinegar, is the star of this finger-licking treat. Use whatever hot sauce you prefer but to my mind, it has to be Frank’s.

    Traditionally Buffalo Hot Wings are served with a blue cheese dip but I was never too fussed on it so haven’t ever actually made my own. I’m sure purists won’t hold using a shop-bought dip against me!

    Cook the sauce straight on the coals so that you aren’t running in and out of the house. Toss and serve the buffalo chicken wings in one big bowl, with the celery stuck in and the dip on the side and allow everyone to tuck in or individually on a board (if you think they won’t be divided up evenly).

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    Pat the wings dry using kitchen roll. This will help you get that all-important crispy skin without deep fat frying. Prepare your BBQ to cook with a low heat, you can do this easily by raising the height of the grill.


    In a ziplock bag, combine the chicken wings with the salt and baking powder. Move the bag around in your hands until everything is coated evenly (I used two bags this time purely because they were bags that I had). The baking powder should help draw any extra moisture out of the wings, again adding to that elusive crispy skin.


    Cook the wings over the coals for around 30-35 minutes on a low heat. Turn the wings several times through out cooking. You aren't trying to crisp up the skin just yet, just ensuring the wings are cooked through. This slower cooking will render the fat in the wing, making the meat juicier and the skin crisper later.


    In a small pot on the coals, bring all of your sauce ingredients together. Stir it well and when the butter is all melted and the suace begins to simmer it is ready. Give it a taste, you want it to be too spicy and too vinegary because it will mellow when it is coating the wings. Adjust by adding more vinegar or hot sauce. You could even toss in a pinch of chilli flakes if you want it to be hotter.


    Back to the wings! When they look juicy and the meat is almost cooked through, drop the grill and up the temperature. Cook for another 10-15 minutes until the meat is completely cooked in the centre with juices running clear and when the skin is dark and crispy.


    Toss in the sauce and serve with celery sticks and blue cheese dip.


    Mark T

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