Spicy Chicken Wings
Spicy Chicken Wings
These buffalo wings are inspired by the classic American restaurant version but made with simple pantry ingredients and baked until crisp instead of fried. They’re brilliant for canapés, shared platters, or any laid-back gathering whenever you want a fun, crowd-pleasing vibe without the fuss.
Servings
8
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ cup tapioca flour
- tsp sea salt
- 2 tsp baking powder
- 2kg chicken wings
- Spicy Sauce
- 60g butter
- ½ cup Sriracha
- 2 tbsp brown sugar
- Sea salt, to taste
- Ranch Sauce
- ½ cup whole egg mayonnaise
- ½ cup natural or Greek yoghurt
- Juice ½ lemon (2 tbsp)
- 1 tbsp fresh parsley leaves, very finely chopped
- 1 spring onion, finely chopped
- 1 clove garlic, minced
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat the oven to 220°C (fan-forced).
- Drizzle the olive oil over a large baking tray or oven tray. You may need two trays as it’s important that the wings are placed in a single layer so they can crisp up well.
- Place the tapioca flour, sea salt and baking powder in a large bowl.
- Pat the wings dry then toss in the flour mixture (so they are lightly dusted) and arrange in a single layer on the baking tray/s.
- Bake for 45 mins, turning midway if possible. This is not essential but helps crisp them all over.
- Meanwhile, place all the spicy sauce ingredients into a small saucepan. Bring to the boil, stirring well, then remove from the heat.
- Make the ranch sauce by combining all the ingredients in a small bowl and mixing well. This can be made ahead if you like.
- Once the wings are crisp, remove from the oven and toss through the spicy sauce, then serve with the ranch on the side immediately.
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