Baked buffalo chicken wings

Baked buffalo chicken wings

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(28 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 cloves, 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)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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, questions and tips

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26th Aug, 2013
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. thanks
17th May, 2013
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.
26th Apr, 2013
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
9th Mar, 2013
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
4th Mar, 2013
Tried this over the weekend- excellent finger food. Worked very well baked.
23rd Feb, 2013
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!
10th Dec, 2012
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.
2nd Sep, 2012
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.
26th Aug, 2012
Perfect , cheap and v tasty- everyone was impressed that they were homemade .
15th Aug, 2012
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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