These 4 ingredient Buffalo chicken wings are cheap and can make for a delicious starter or family movie night dinner. Make the yoghurt dipping sauce in a flash and add a few veggie sticks and you have a delicious meal.
There is nothing better than sinking your teeth into a juicy and lightly spiced chicken wing. Especially when the skin is nice and crisp, with notes of sweet and sour from the honey and lime.
You can use rice malt syrup if you prefer, or are allergic to honey. It gives the wings the same sweetness and helps the skin crisp up.
I try to buy my chicken wings organic, they are cheaper than say breast or thigh meat. They are fun to eat too. And especially budget-friendly if picked up from the reduced “bargain corner”. You can simply freeze them before their use by day and defrost when you need them.
While you can pop the Buffalo Chicken Wings straight in the oven after marinating, I recommend leaving them in the fridge for at least 30 minutes for the flavours to mingle and permeate through the skin and meat.
The yoghurt dipping sauce is a no-brainer and easier to make than the blue cheese dip, because the ingredients are usually on hand. Use coconut yoghurt for a dairy-free version with a tropical twist, great in summer!
I bake the wings, but I have a feeling you can cook them on the barbecue as well for a delicious smokey flavour. Sear, then cook with the hood on with the burners underneath and to the side on medium heat to create an oven effect.
Buffalo Chicken Wings with a Yoghurt Dipping Sauce
For the Chicken Wings
- 12 whole chicken wings see notes
- 4 tablespoons chipotle or Harissa paste
- 4 tablespoons rice malt syrup or honey
- 4 tablespoons lime juice
- 1/2 cup Greek-style natural yoghurt or coconut yoghurt
- 2 small garlic cloves peeled and crushed
- pepper to taste
- 4 handfuls Veggie sticks: carrot celery, cucumber or zucchini
- Cut chicken wings at the joints (see tip below), you should have 12 meatier pieces and place in a large ceramic or glass bowl. Mix together the chipotle or Harissa paste, rice malt syrup or honey and lime juice in a small bowl and pour over the chicken. Mix well, cover and place in the fridge for 30 minutes to 1 hour.
- Preheat oven to 180C (160C fan-forced, 350F).
- Spread chicken wings on a baking tray and bake for 20 minutes. Remove from the oven and paste the wings with the pan juices. Change the setting to grill and cook for a further 2-3 minutes for the wings to colour and skin to crisp up.
- To serve, mix the yoghurt with garlic and sprinkle with pepper. Serve with the chicken wings and vegetable sticks.