Baked Buffalo Chicken Wings

Sticky spiced wings make great finger food or canaps, and this version skips the deep-fried stage so they're healthier

• Cooking Time Prep 10 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 12 as a canapé

Nutrition per serving

• Kcalories

  210

• Protein

  17g

• Carbs

  4g

• Fat

  14g

• Saturates

  4g

• Fibre

  0g

• Sugar

  3g

• Salt

  0.94g

Ingredients

• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 3 tbsp cider vinegar
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce
• 2 tsp celery salt
• 4 tbsp pepper sauce (we used Frank's hot sauce)
• 3 tbsp honey
• 1½ kg chicken wings, halved at the joint

Directions

1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Categories: All Christmas, Barbecue, Cuisines