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Buffalo Chicken Wings

Recipes for | Home & Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4 lbs. (2kg) chicken wings

  • 1½ cups buttermilk

  • ²⁄3 cup hot sauce

  • 3 tablespoons unsalted butter – melted

  • ²⁄3 teaspoons caster sugar

  • ½ teaspoon sea salt

  • ½ teaspoon cracked pepper

Dry Spice:

  • 2 teaspoons onion powder

  • 1 teaspoon cayenne pepper

  • 1 teaspoon garlic powder


Preheat the oven to 356°F (180°C)

Line two baking trays with baking paper and set aside.

Mix the dry spices together.

Stir half the dry spice mixture through the buttermilk.

Coat the chicken wings and set aside.

In a small saucepan, stir the remaining spices, sugar, salt and pepper through the melted butter.

Slowly simmer over a low heat for 3-5 minutes.

Stir the hot sauce through.

Remove from the heat and set to one side.

Place the chicken on the lined baking trays.

Bake for 10-15 minutes.

Remove and generously coat the wings in the buffalo sauce.

Bake for a further 8-10 minutes, or until sticky, glossy and cooked through.

Serve hot.

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