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Recipe Detail Page
Baked Spicy Buffalo Wings
Early Summer 2014
A different take on Buffalo wings with a cooling cucumber salad (recipe follows) to balance the heat. Use your favourite hot sauce for this dish and spice it up as much as you like.
Serves 4
2 lbs (1 kg) chicken wings, wing tip discarded, cut in half
Salt
3 tbsp (45 mL) olive oil
2 tsp (10 mL) chopped garlic
1 tsp (5 mL) hot sauce
DUNKING SAUCE
½ cup (125 mL) hot sauce
¼ cup (60 mL) cider vinegar
¼ cup (60 mL) melted butter
1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2 Season chicken wings with salt and turn onto baking sheet. Combine oil with garlic and hot sauce. Brush over wings on both sides.
Bake for 25 to 30 minutes, turning once and brushing wings again, or until juices run clear and skin is crisp and golden.
3 Combine hot sauce, cider vinegar and butter in a small bowl. Pour ½ cup (125 mL) of the hot sauce mixture into a large bowl. Add
wings and toss to coat. (You can omit this step and serve the sauce as a dip instead, depending on heat tolerance). Serve immediately with the remaining dunking sauce and the cucumber salad.
TIP Make 2 lbs (1 kg) of chicken wings to amply feed 4. There are usually about 6 to 8 whole wings in 1 lb (500 g).
Serves 4
CUCUMBER SALAD WITHBLUE CHEESE & SPICY VINAIGRETTE
This salad has a cooling effect when served with the wings. It is a riff on the blue cheese and celery stalks that are often served with hot spicy wings.
1 English cucumber
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) hot sauce
½ tsp (2 mL) sugar
⅓ cup (80 mL) olive oil
Salt and freshly ground pepper
2 oz (60 g) crumbled blue cheese
1 Cut cucumber in half lengthwise, then slice on a diagonal into half-moons. Place in a bowl.
2 Combine mayonnaise with mustard, lemon juice, hot sauce and sugar. Whisk in olive oil, and season with salt and pepper. Drizzle over cucumbers. Scatter with blue cheese. Serve with the wings.
Serves 4
