Kid Friendly Baked Buffalo Wings

I thought I’d won the lottery the day I saw 5 kilos of chicken wings at the supermarket marked down to only a couple of dollars. Even though they’re a lot of bone, they’re really tasty and this kid friendly baked Buffalo Wings recipe is a great way to serve them the whole family will love.

I’ve had the ‘real’ thing both here in Australia and in the US but I’m the only one who loves the heat from a traditional Buffalo hot sauce. I had to come up with something tasty that wouldn’t be so spicy.

The wings were intact so I set about splitting them into thirds. The dogs got the tips so they thought it was Christmas. They’re really easy to cut up. It’s just a matter of bending back the wing and cutting through the skin.

Next, in a plastic bag, combine flour, paprika, salt and pepper.

Throw the chicken wings into the bag and coat well with the flour mixture.

Place the wings on an oven tray lined with baking paper and bake for approximately 20 minutes in a 180 deg C oven. (You could also put the wings on a rack to allow any fat to drip away.)

I could’ve taken these a bit further because I do prefer them well done and really crispy but they were still crispy just a little pale.

The next thing is to make your Buffalo sauce. You’ll find all of these ingredients in your pantry and there’s no spicy ingredients whatsoever. If you do like it spicy, by all means add your hot sauce at this stage. 

After you’ve made your sauce, pour over the baked wings and serve.

I served mine with a side of sour cream but you could make a traditional Blue Cheese dip to serve with them or a Ranch dressing. Whatever you like really. They were perfect for a cold night and there was plenty of finger lickin’ going on.

Recipe

• chicken wings
• plain flour
• 1 tbs paprika
• salt & pepper

Buffalo Sauce:

• 125gm butter, melted
• 1 1/2 tbs white vinegar
• 1 tsp Worcestershire sauce
• 1/2 cup tomato sauce (ketchup)
• 1 tsp garlic powder
• 1 tsp paprika
• salt & pepper

1. In a plastic bag, combine flour, paprika, salt and pepper and add wings ensuring they are coated well with flour.
2. Place chicken wings on an oven tray lined with baking paper and bake for approximately 20 minutes in a 180 deg C oven.
3. For the sauce, combine all ingredients and pour over the hot, baked wings.
4. Serve with sour cream, Ranch or Blue Cheese dressing.

NB: You could use this Buffalo sauce with any part of the chicken.

Baked Thai Chicken Wings

Nothing like picking up a couple of kilos of marked down chicken wings from the supermarket, especially when you’ve been craving some sweet, spicy, finger-lickin’ wings. I was in the right place at the right time on this particular day. I think they were only about $2 for the 2 kilos (4.4 lbs). They were just what the doctor ordered on this summery, hot day and the leftovers kept well in the freezer for another quick meal.

I cut the chicken wing into thirds and kept the wing tips for the dogs. I laid them all out in a plastic dish suitable for marinating.

The marinade consisted of some basic pantry staples which was shaken (not stirred hehe) and poured over the chicken wings and left to marinate overnight ensuring I flipped the container and shook the wings around a bit.

I placed the marinated wings on a wire rack to allow excess fat to drip away from the wings.

They came out lovely and golden with a slight burn on the edge for crispiness from the brown sugar I added to the marinade.

Served with a sprinkling of fresh coriander (cilantro) leaves and a side of sweet chilli sauce, they were lip smackin’ good and a change from the usual honey/soy combination I usually do.

Baked Thai Chicken Wings

• 2 tbs soy sauce
• 2 tbs sweet chilli sauce
• 2 tbs lime juice
• 1 tbs sesame oil
• 1 tbs garlic powder
• 1/4 cup brown sugar
• 1/4 cup olive oil

1. Add ingredients to a jar and shake well (or whisk well in a jug).
2. Pour marinade over chicken wings and allow to marinate for at least 2 hours (overnight is better).
3. Place chicken wings on a wire rack and back for approx 25 mins in a 180 deg C oven or until golden brown and cooked.
4. Serve with sweet chilli sauce or soy sauce for dipping and a sprinkling of fresh coriander (cilantro) for garnish.
5. Great for a snack, light lunch or serve with rice and vegetables for a main meal.
6. Suitable to freeze.