Buffalo Buttermilk Chicken Wings
Rated 3.5 stars by 113 customers.
4
20 minutes
40 minutes
Spicy and tangy buttermilk chicken wings covered in our award-winning wing sauce, Buffalo Hot Sauce. These wings are tenderised in buttermilk, and oven-baked meaning they're really easy to try out at home.
Want more inspiration for using buffalo sauce? Read our top 6 ways to use Buffalo Hot Sauce.
To note - the recipe works best when you prep the wings overnight - see direction 1.
Ingredients
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1 bottle of Sauce Shop Buffalo Hot Sauce - the ultimate sauce for buffalo wings.
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1kg chicken wings.
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150g cornflour.
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1 tbsp paprika.
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1 tsp salt.
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1 tsp garlic granules.
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1 tsp pepper.
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1 tbsp chopped coriander.
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2 tsp sesame seeds.
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Ranch Mayo.
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500ml buttermilk.
Directions
The day before you want to eat the wings, soak them in the buttermilk overnight (this helps to tenderise your chicken). If you don't have time to soak them overnight, do so for at least 3 hours.
Preheat the oven to 200C.
In a large bowl, mix together the cornflour, paprika, salt, pepper and garlic granules.
Drain the chicken from the buttermilk and then add them to a bowl of cornflour to coat. Shake off any excess.
Line a baking tray with foil and place a wire rack on top. Add the wings onto the rack.
Spray the wings with some vegetable oil and bake for 20 minutes. Once they're baked, turn them over and bake for a further 20 minutes.
Remove and toss your buttermilk wings in a mixing bowl with Buffalo Hot Sauce.
Once plated, drizzle over Ranch Mayo, sesame seeds and some greens (coriander or chives would work).
Our tip is to serve these tasty buttermilk chicken wings with a crunchy slaw.
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