Buffalo Wings

Caroline: Who knew buffalos had wings?? And that they would be so delicious!
I think this is the main dish I really miss from home, good hot saucy buffalo wings. Best bar food in the world.

Caroline: Step one is just preparing your chicken wings. We got about a kilo for the two of us…

Use a sharp pearing knife to  cut out a triangle of chicken skin (yum) as seen in photo 1

Then using a large blunt knife cut off the tip of the wing at the joint and discard (or you could save them to make a stock if you were really keen) As seen in photo 2

Then separate the wing at the center joint with your knife as seen in the last photo above. TA DA! We have turned chicken wings into little buffalo wings!

 Caroline: Back home you can find a ton of hot sauces (my favorite is Frank’s) that are perfect on their own to toss your wings through. But we couldn’t find anything similar to that so Kris made up one of his own.

Kris: By the way, they are called buffalo wings because the recipe was invented in Buffalo, New York State. I do like to do my research. I used a good quality chili sauce that I found at the asian grocer. I wish we could buy Frank’s here, it’s really tasty.

Buffalo Wings Marinade

1/3 cup Chili sauce (I used ABC extra hot)

2 Tbs rice wine vinegar

1  tsp sea salt

Fresh cracked pepper

1 heaped tsp smoked paprika

1 tsp ground coriander

2 cloves crushed garlic


Combine ingredients

Coat Chicken and leave covered in the fridge for 2 hours

Pre-heat oven to 160C

Bake wings for 25 minutes

Shallow fry in sunflower oil in a pan until the skin is crispy

Serve with blue cheese sauce.

 Kris: We drank the Shmaltz Coney Island Albino Python with the wings. It is a spiced white lager. I have been really enjoying sampling their beers, they are really unique. This beer was wheaty, with lemon, ginger and aniseed flavours and aromas. I thought it was a great match with the wings. It is not a beer I would buy again, but was worth trying.

 Caroline: Of course, you can’t have buffalo wings without blue cheese sauce!

We made one using equal parts sour cream, mayonnaise and crumbled blue cheese and the juice of half a lemon.

Caroline: I love that these are baked AND fried! It needs that crunchiness to even out the goopey blue cheese dip and hot sauce.
I  needed a hot wing fix…I feel much better…