Crispy Buffalo Chicken Wings

Hello June! 1st day of June and I think its about time we got a bit healthy around here, so no more frying (don’t quote me on that). These oven baked chicken wings are perfect, eapecially love them because they’re so spicy and tangy. Hope you enjoy it as much as I do.


For the chicken wings

1/2 kg chicken wings (about 9 chicken wings)

2 heaped tsp baking powder

2 tsp pink Himalayan salt (or any other salt)

1 tsp garlic salt

1 tsp black pepper

For the sauce

1/4 cup butter (room temperature)

3 tbsps hot sauce

2 tbsps mayonnaise

2 tsp brown sugar

1 tsp garlic salt


1. Pat your chicken wings dry so there is no extra liquid.

2. Put the chicken wings in a large ziplock and add the baking powder, salt, pepper and garlic salt. Shut the ziplock and mix mix mix.

3. Refrigerate overnight if possible, the longer you refrigerate the crisper your wings will be. I left mine in the fridge for about 5 hours.

4. Preheat your oven to 200 degrees C, and bake your chicken wings for 40 mins – make sure you flip the chicken wings halfway through

5. Prep your sauce while your wings bake – o a low medium heat add the butter to a pan.

6. Add in your hot sauce and brown sugar, then add in the mayo. Let the sauce thicken at a simmer but bw careful not to boil. Set aside.

7. Once your chicken wings are ready, let cool slighy and mix in all the sauce.

8. Garnish with sesame seeds and spring onions

9. Enjoy!!!


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