Sticky and Hot “Buffalo” Chicken Wings Recipe

written by Chef Raphael 9th September 2012

This is a perfect party food which is easy to make, serve it with a rich blue cheesy dip, and you will be in ‘Chicken Heaven!’

Wings before marinating

12 Chicken wings(tips removed)
1 Small Onion/Shallot(finely chopped)
2 Garlic(crushed)
2 tbsp Tomato Paste
2 tspBrown Sugar
1 tbsp Dried Oregano/Thyme
2 tbsp Oil
Tobasco few drops to taste(I would put alot)
Salt and Pepper to taste


  • In a blender/food processor, put all the ingredients together and blend till smooth paste is formed and pour onto wings and allow to mairnate. If u dont have a blender, finely shop the garlic and onion and mix thoroughly.
  • Preheat oven to 180C/350F. In a large nonstick tray place the wings skin side down and cook in oven for about 10 minutes or until they start turning brown.
  • Turn to the other side and cook a further 15 minutes till u attain a nice golden brown colour and cooked through. You know its cooked through when the juices running out of the bone are clear.
  • Serve hot as they are or with a blue cheese dip.

Blue Cheese Dip:
150 ml Sour Cream
75gm Blue Cheese(a mild one)
Lemon Juice form 1/2 lemon
Finely chopped chives

To make the sauce, mix all the ingredients together and if u have a hard blue cheese, soften it first before mixing into cream.

Raphael’s Tip
What you achieve is wings that are sweet from the sugar and slightly tangy from the tomato paste. When cooking they could easily burn because of the sugar so be careful with your oven temperature.
I you are not a blue cheese fun you will have a different opinion when you use the dip with wings!
The recipe serves 4

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