Buffalo chicken

Buffalo chicken

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(9 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


    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 is a dairy product made from separating whole milk or cream into fat and…

    • 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


    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.

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    Comments, questions and tips

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    20th May, 2019
    Love this recipe! It went over really well with friends and super easy! I made brine night before and chicken was so tender!
    Alex Lang's picture
    Alex Lang
    31st Mar, 2019
    Great recipe, just the right amount of spicyness.
    14th May, 2017
    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!
    21st Mar, 2017
    This recipe was absolutely delicious and has become a firm favourite ...... excellent for the summer BBQ.
    12th Apr, 2020
    How long do I warm the water for in the first phase and am I covering the chicken when it goes in the fridge?
    Esther_Deputyfoodeditor's picture
    15th Apr, 2020
    Hi, Esther from the food team here! Warm the water just enough for the sugar to dissolve. Yes cover the chicken when chilling. Thanks for your question!
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