Buffalo wings

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Cook Time 1 hr 30 mins
Servings 4 persons


  • 3 garlic cloves
  • 4 tbsp olive oil
  • 1.5 kg chicken wings
  • 1 tbsp paprika
  • 3 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp salt
  • 1 tbsp coriander
  • 4 tbsp hot sauce
  • 3 tbsp honey


  • Prepare the buffalo wing marinade. Peel the garlic and finely chop. Place in a large bowl. Add 2 tbsp. l. olive oil, apple cider vinegar, paprika, Worcestershire sauce salt, coriander and hot sauce. Toss.
  • Wash the wings, dry and cut off the first phalanx of each (it will not be needed). Put in the marinade and mix so that it is evenly distributed.
  • Cover the top of the marinated bowl with cling film and refrigerate. Leave for 2 hours, and preferably all night, so that the taste of the finished dish is more intense.
  • Heat the oven to 160°C. Pat the wings lightly with paper towels and place on a large baking sheet in a single layer. Drain the marinade into a jar and save.
  • Bake the wings for 20 minutes. Then take the tray out of the oven. Flip wings, drizzle with remaining olive oil, drizzle with marinade and spread evenly with a brush.
  • Increase oven heat to 190-200°C. Bake the chicken wings for an additional 15 to 20 minutes to coat the glaze and reach the desired doneness.
  • If you bake wings on a grill or grill, then put them on a well-heated grate and fry until cooked for 15-20 minutes. Turn often so that the sauce does not burn, but turns into a glaze.

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