Buffalo wings

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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