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Buffalo wings have nothing to do with the bovine herds that once grazed the Great Plains of the North American continent and everything to do with the city of Buffalo in up-state New York. Apparently they first appeared at the Anchor bar in Buffalo circa 1964, when the owner cooked up a feed of leftover chicken wings in a hot sauce.
Buffalo wings have become one of the quintessential North American foods, alongside hamburgers and French fries. Seasoned with smoked paprika and cayenne pepper and glazed with honey and vinegar, Buffalo wings are a spicy treat for any event or occasion. This recipe is Jamie Oliver’s take on Buffalo wings and it’s pretty hard to beat.
This is a super simple recipe that takes little time to prepare, but delivers big in the finger-licking stakes. They can be made in the traditional wing form or be lollipopped for fancy effect.
Ingredients:
- 15 fresh chicken wings
For the dry rub:
- 3 tsp smoked paprika
- 3 tsp garlic powder
- 3 tsp cayenne pepper
- 3 tsp baking powder
For the glaze:
- 45 g schmaltz or butter
- 3 tbsp hot sauce
- 3 tbsp Worcestershire sauce
- 3 tbsp runny honey
- 3 tbsp apple cider vinegar
Mixed the glaze ingredients together in a small bowl.
- A handful of roughly chopped green onion, for decoration
Method:
Add the dry rub ingredients to a bowl and mix. Add the chicken wings and toss, ensuring all parts of the wing get a good coating. Place in a preheated oven at 220°C and cook for 20-25 minutes.
Once well coloured, turn the oven down to 200°C, remove the chicken and tip the pan to one side adding the glaze mix. The schmaltz/butter should melt quickly. Toss the chicken to ensure all pieces are well coated with the glaze and return to the oven for five minutes. Remove to plate and garnish with chopped green onion.
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