Baked buffalo chicken wings

Baked buffalo chicken wings

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(25 ratings)

Prep: 10 mins Cook: 1 hr


Serves 12 as a canapé
Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Nutrition and extra info

Nutrition: per serving

  • kcal210
  • fat14g
  • saturates4g
  • carbs4g
  • sugars3g
  • fibre0g
  • protein17g
  • salt0.94g
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  • 3 garlic clove, crushed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp cider vinegar
  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp Worcestershire sauce
  • 2 tsp celery salt
  • 4 tbsp pepper sauce (we used Frank's hot sauce)



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1½ kg chicken wing, halved at the joint


  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.

  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.

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Comments (27)

Tedsville's picture

I've made this many many times now. Absolutely delicious. Find I need to do use 1.5x the ingredients for the sauce in order to get enough of it to properly coat the wings. But damn do they satisfy.

dotty69's picture

These are sooooo good. What more can i say......

dawnehewson's picture

Absolutely delicious!

lizleicester's picture

Lovely and really easy. Could have done with longer to marinade but as it gets put back on the chicken wings, the flavour seemed to be retained anyway.

Ethertb's picture

Cooked three times already for this years barbacue session. Worked great every time and very popular with guests. Would recommend

evilabsolute's picture

I've never cooked these in the oven, instead I cook this recipe on a bbq using indirect heat. It's a really lazy way of cooking them as there is a minimal risk they will burn. Great recipe.

wooffa's picture

Timings need adjusting as other comments - re paprika not sure what strength if I'd used hot paprika probably would have blown my head off - I used half hot half smoked mild and it was lovely. I used tabasco sauce and only used 1 tablespoon - they were still spicy and very tasty - great if serving to children

Cinderfella's picture

A bit of a novice admittedly and maybe I should have read these comments before, however after following the recipe diligently for the first 30 and putting them on the middle rung of my oven, they were almost cooked. Disappointingly I followed the rest of the instructions and ended up disposing the charred remains into a bin.

last edited: 09:53, 15th Oct, 2013
wombleuk's picture

Agree with previous comments. I made this at the weekend for a family get together. Luckily I kept checking the oven and they were perfect to serve a good 15 minutes before the recommended cooking time. Had I not checked I think they would have been burnt.

I also only used 2 tbsp of hot pepper sauce (as mine is very hot) and this was hot enough for us. A great recipe, tasty and I will do it again

sallykindle's picture

Delicious and easy, but not really buffalo style.

sultantareef's picture

Great recipe,I pour whole amount of marinate on wings from start initially at 200c for half an hour covered with foil then uncovered at 180c .it come out great.

seanmason's picture

Great recipe, agree with other posters that the full hour can leave them a little crispy so you might want to check them 10 minutes before the full hour that the recipe details.

mcdoto's picture

These are very delicious but I agree with some other comments that the cooking time/temperature needs a bit of adjustment. I give them about 30 mins at about 140 then another 20 at 180 (both fan). They seem to come out perfectly. The higher temperatures and slightly longer time suggested seemed to result in an almost burned wing

lynnicoggin's picture

Fab - really great sauce not too spicy , sticky with just the right hint of spice. They were really easy to do and after the readers comments marinaded them overnight . Will definitely be making these again they were a big hit with hubby and the girls

pelupi's picture

Tried this over the weekend- excellent finger food. Worked very well baked.

sulayabd's picture

These were really good, I didn't have worcester sauce so I used ketchup instead and it turned out really nice. This is a keeper!

scp1e09's picture

The flavour was good but I felt the cooking time was too long - they looked great after 30 mins but then I added the leftover marinade and cooked for another 30 mins as stated and they looked rather black! So I would suggest less cooking time/keepiing it at the lower temperature.

megsdev's picture

Made these for my boyfriend and he loved them! I didn't have one big oven tray so had to use two. Think this caused them to be less coated in the marinade/glaze.

t_emsy's picture

Perfect , cheap and v tasty- everyone was impressed that they were homemade .

nicolajane42's picture

I love wings and these were delicious.

Mine were a little small so at the end of the cooking time they looked a little burnt but actually tasted fine!

Yum! Will definitely use this recipe again next time I do wings.


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