For a while now, I’ve been dying to have some chicken wings with a good buffalo wing sauce. I’m not entirely sure why, but I’d hazard a guess that it’s pretty much down to the fact that I missed this type of food a lot when I was in France for a ski season. A good dose of chicken with Buffalo wing sauce definitely wasn’t on the menu in a high end luxury catered chalet. Not that I’m complaining about the amazing Duck Confit, Cheesecake or Pot Roasted Pork I cooked every week (among other things)!
I think part of it also has to do with the fact I’m currently searching for a job now I’m back in the UK. In between phone calls, interviews, applications and so on, food is pretty often high on the agenda..!
After had a chat with a friend the other night, who is probably into this type of cuisine a lot more than me (see his Instagram here). He recommended using Frank’s Original as the base for the sauce. So, I looked up a few recipes to get a feel for the ingredients and whipped one together.
This is an oven buffalo wing sauce. It’s really more of a marinade, I guess. Your wings won’t come out the fluorescent orange like they might do in a proper rib-shack, but I can assure you the taste is pretty damned good and they’re probably a lot healthier too, owing to the fact they aren’t deep fried.
I should know better – but I didn’t get chance to photograph the end product this time. A quick Google Images search shows that they really don’t look that attractive. A further excuse is that it was quite late when they were finished, and the light really wasn’t good enough to take a half decent photo…! Credits to the photo on this post go to CookinFanatic.
Anyway, here’s the recipe – enjoy!
- 120ml Frank's Original Hot Sauce
- 90g Butter
- 1 tbsp White Vinegar
- 1 tbsp Worcestershire Sauce
- 1 tsp Cayenne Chilli Powder
- 1 tsp Ginger Salt
- 14 Chicken Wings, tips removed
- Put the chicken wings in an oven at 200C for about 20 mins or until they are cooked through, but not not crispy.
- Whilst the wings are cooking, combine all the other ingredients in a saucepan.
- Heat on a medium heat until the butter is melted and all ingredients are combined.
- Remove from heat.
- When the chicken is cooked as above, remove from the oven.
- Carefully pour the sauce over the wings, ensuring they are all fully coated. You could do this in a separate bowl, but I did it in the roasting tray.
- Return to the oven for a further 20 mins or until crispy but not burned! Remove half way through the final stage of cooking to re-baste wings in the sauce.
- Don't forget to line the roasting tray!
- 14 wings served two of us well. Served up with a blue cheese sauce, celery for dipping, corn on the cob and potato wedges.