Buffalo Wings

The one day my hubby had a craving for Buffalo wings so we went to the local steak house.  Much to his disappointment it wasn’t what he was after.  Steakhouses have a terrible habit of changing recipes and it never taste the same.  So my husband put a challenge in front of me and asked me to make Buffalo wings.  


I've never tried it before so I was up for a challenge.  I love cooking challenges, especially if it brings wonderful results.  I found a recipe and kind of tweaked it and it’s perfect. Buffalo wings are normally deep fried, but I really don't like deep frying food because I don't have a deep fryer.  Working with really hot oil makes me nervous.  


Doing it on the grill is so much easier, healthier and safer. The contrast of the hot spiciness against the coolness and creaminess of the dip is just a mouth blowing sensation.  I made it for my hubby and he was blown away, made it for my Ouma when she came to visit and it was devoured.  Even my sister who doesn’t like spicy foods enjoys it.   

Marinade:

12 Chicken Wings

60ml Melted Butter (I use salted butter)

60ml Tabasco Sauce (which I like has it gives a heat with a slight sourness to it) but you can use any hot pepper sauce

10ml Smoked Paprika or normal paprika (I like using smoked paprika as it gives a lovely smoky flavour to it. If you are using Sweet Paprika then I suggest using 15ml’s instead.

2.5 – 5ml Cayenne Pepper all depends on how hot you want to make it

Blue Cheese Dip:

125ml Sour Cream
125g Blue Cheese – Crumbled
125ml Mayonnaise
15ml White Wine Vinegar
1 Garlic Clove – Minced

Method for the Wings:

I like to cut off the wing tips.  Instead of throwing them away I put them in the freezer and use them at a later stage in making chicken stock or a nice chicken soup.

Cut the wings at the joints if you are looking for that perfect finger snack size

Put the chicken wings in a plastic bag. Set aside.


Food safety tip:
Please remember when working with raw chicken that you use a board only for raw chicken and once you have finished with it wash your knife thoroughly and your chopping board to prevent cross-contamination.  Whatever you do: DO NOT let the raw chicken juices come in contact with other food especially vegetables that you plan to eat raw like the celery sticks that go with the chicken wings.


Create a marinade by stirring together the melted butter, Tabasco sauce, paprika, salt, cayenne pepper and black pepper.  Pour about half of the marinade over the chicken piece that is in the bag. Seal and let it marinade at room temperature for 30min. Place the wings on the rack of a broiler pan.

Grill for about 15 – 20 minutes on each side or until the chicken is no longer pink. (The pan should be about 10cm away from the grill) basting every so often with the left over marinade.  Remove from the oven and baste with reserved marinade.

Blue Cheese Dip:

Combine the dips ingredients (sour cream, mayonnaise, blue cheese, vinegar, and garlic) in a blender or food processor.  Blend or pulse until smooth. Cover and chill.  It will last about a week in the fridge.

Serve the wings immediately with blue cheese dips and celery sticks.  It can either make 24 little cocktail snack or 12 appetizer servings.