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Buffalo chicken

Buffalo chicken

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A star rating of 4.7 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal520
fat35g
saturates15g
carbs11g
sugars11g
fibre3g
protein39g
salt7.4g
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Ingredients

For the brine - to make them juicy

  • 1 ½kg 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
  • 125ml hot chilli sauce
  • 1 tbsp maple syrup

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2016

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A star rating of 4.7 out of 5.10 ratings
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