Baked Buffalo Chicken Wings
The perfect treat for World Cup feasting! Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier. Delicious when dunked with a cooling, blue cheese dip.
Method
Based on 12 servings, adjust as needed.
Step 1
In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
Step 2
Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.
- Ingredients
- Based on 12 servings
-
6 tbsp Hot Sauce 1x Red's Buffalo Wing Sauce Hot 290g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 1L -
4 tbsp Honey 1x Sainsbury's Runny Honey 340g -
4 Garlic Cloves, crushed 1x Sainsbury's Garlic -
2kg Chicken Wings, halved at the joint 2x Sainsbury's British Fresh Chicken Wings 1kg -
4 tbsp Cider Vinegar 1x Sainsbury's Cider Vinegar 500ml -
2 tbsp Worcestershire Sauce 1x Lea & Perrins Worcester Sauce 150ml -
1.5 tbsp Paprika 1x Sainsbury's Paprika 44g -
3 tsp Celery Salt 1x Sainsbury's Celery Salt 78g