These buffalo wings just plain get it!
Anyone who has tried homemade buffalo wings will know how delicious they are. Those deep fried chicken wings dipped into a blue cheese or ranch style dressing can be quite addictive.
A few days ago I decided to come up with a somewhat lighter version. I visited my local halal butcher and purchased a kilo of skinless chicken wings and placed them in a marinade for a couple of days.
The funny thing was, just after doing so, I received a shipment from one of my sponsors Farmer’s Choice. They too sent me a couple of bags of chicken wings to use in my recipes.
Not one to spend time skinning buffalo wings, I decided to leave the skin on and added them to the other chicken wings.
The resulting meal was a delicious feast. For us adults, it was a light low fat dinner. For the kids who got the skin on version, it was a meal they want to have again and again. Don’t tell my wife but when she wasn’t looking a did sneak a couple of the not so low fat wings.
International & UK Orders
- 1 kilo (2 pounds) chicken wings - skinned or unskinned
- For the marinade
- 2 tablespoons ginger and garlic paste
- 1 tablespoon green chilli paste (or 2- 3 chillies finely chopped)
- 1 teaspoon tamarind pulp
- 2 tablespoons cider vinegar
- 3 tablespoons Worchestershire Sauce
- 4 tablespoons honey
- 1 teaspoon red chilli powder (More if you prefer things spicy)
- 1 tablespoon cumin
- Juice of 3 limes
- Salt and freshly cracked pepper to taste
- Mix all of the marinade ingredients in a large bowl.
- Add the chicken wings and coat well with the marinade.
- Leave to marinate for two hours or up to 48 hours. The longer the better.
- When ready to cook, Heat your oven to 170c (135f)
- Place the buffalo wings on a baking tray and place on the middle rack.
- Cook for about 20 minutes and then increase the heat to 200c (400f)
- Give the chicken a good shake and cook for a further 20 minutes or until cooked through and slightly blackened on the outside.
- Serve with hot sauce or the coriander raita mentioned above.