Buffalo Wings

Buffalo Wings Recipe

So we have started a tradition in our house called “Fast Food Friday” where each Friday we recreate incredibly bad for you fast food, but a cheaper, healthier version*. So we’ve had hamburgers, pizzas, tacos, fried chicken…. Well healthier is debatable, but at least we know what has gone into it!

When we travelled Canada and the US last year I got hooked on Buffalo wings. We had these amazing ones in Toronto, and I have not been able to find any that come up to par. So we’ve been playing with this recipe, and I think we’re pretty damn close.

Buffalo Wings


  • 12 Chicken wings – tips removed and jointed (so they are small sections)
  • 125g butter
  • 2 Tablespoons Brown Sugar
  • 4 Tablespoons of Tomato Sauce
  • 1 clove of Garlic, crushed
  • 2 Tablespoons of Hot Chilli Sauce (or to taste we could have gone hotter here)
  • 1 Teaspoon dried oregano
  • 1 Teaspoon of cracked black pepper
  • 1 Teaspoon of ground chilli (or to taste)
  • 1 Tablespoon of Worcestershire Sauce
  • Dash Tabasco sauce to taste


In a steamer steam the chicken pieces for 10 minutes in batches, set aside on some paper towel and pat dry (you can also cook them in the oven until they are cooked through but steaming is quicker).

In a sauce pan melt the butter and brown sugar. Add in the tomato sauce, Garlic, hot chilli sauce, dried oregano, pepper, ground chilli, Worcestershire sauce and tabasco sauce to taste. Cook until heated through.

Roll the wings in the sauce and plate up, pour over the left over sauce.

Traditionally Buffalo wings come with a blue cheese dressing and sticks of celery, but we love them with sweet potato fries and coleslaw.







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