Buffalo chicken

Buffalo chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins plus at least 2 hrs brining

More effort

Serves 4

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat 

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat35g
  • saturates15g
  • carbs11g
  • sugars11g
  • fibre3g
  • protein39g
  • salt7.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the brine - to make them juicy

    • 1½ kg chicken thighs and drumsticks
    • 180g sea salt flakes
    • 90g soft dark brown sugar
    • 2 tbsp chilli flakes

    For the spice mix - to make them tasty

    • 2 tbsp sweet smoked paprika
    • 1 tbsp ground cumin
    • 1 tbsp sea salt flakes
    • 1 tbsp dark brown sugar

    For the sauce - to add some heat

    • 75g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 125ml hot chilli sauce
    • 1 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    Method

    1. Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

    2. Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.

    3. Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    joannalucy72
    14th May, 2017
    3.8
    Whole family loved it - with a few tweaks... I used free range chicken wings (have been cutting them off a whole chicken and adding to a bag in the freezer for 6 months! I left the chicken in the sweet chilli water over night in the fridge. I did 1.5 times the sticky glaze but didn't have hot chilli sauce so instead used three/four teaspoons of scotch bonnet sweet spicy relish by The Chilli Jam Man. Next time I would use a third less salt in the dry rub as we found it very salty (and I am not adverse to salt) and the kids were close to wincing if they got the really sticky wings! We had it with wedges, homemade coleslaw, gherkins and a green salad. Am already looking forward to cooking it again!
    dohajane
    21st Mar, 2017
    5.05
    This recipe was absolutely delicious and has become a firm favourite ...... excellent for the summer BBQ.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.