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Barbecue Buffalo Wings 

Barbecue Buffalo Wings 

We have all heard the term “comfort food” well this has got to be some of the best. There is just something about getting down and dirty with sticky fingers, The recipe calls for 500g of wings, enough for two people but its one of those dishes that if you made 2 or even 3 times as much the chances are that nothing will go to waste. It can be informal, if she just wants to watch the game with you, served with chips that you cooked or in this case even got from the chippy. Or you can dress it up with some steamed veg or even serve them cold with a salad but if you are pulling out all the stops don't forget the finger bowl and nice serviettes.

A Bit Of History

Before you all flip open your ipads and start emailing me i know buffalo wings are supposed to be hot and spicy and not barbecue, but i think the name is cool and it is my website! For those that don't have ipads buffalo's don’t have wings it actually refers to chicken wings from a place called "Buffalo" in New York in the good old US of A. So the story goes, the son of restaurateurs Frank and Teressa Belissimo, owners of the Anchor Bay restaurant & bar pitched up unexpectedly one night with a few chums from collage after being out on the town. As the establishment was closed mom quickly coated some chicken wings with a hot chilly sauce, popped them in the deep fryer and served them up with some chips and a blue cheese dip. If you ask me she was trying to put them off from coming back again, but hungry and drunk collage students being what they are........ and the rest so they say is history.

What Wine?

Ok the wings have a very robust flavour and will stand up against any full bodied red, a Cabernet Sauvignon will do just fine but I think this is one of those occasions where a cold Coke or a beer will not be out of place............. and all the men said "hooooooo-ya".

From the Cupboard

  • 3 tbsp lite soy sauce 
  • 3 tbsp tomato ketchup
  • 3 tbsp honey
  • 2 cloves garlic crushed
  • 1/2 teaspoon mustard powder
  • 3 medium sized potatoes
  • Salt
  • Vegetable oil

Shopping List

  • 500 grams chicken wings.

And This is What You Do!

The wings are going to take around 45 to 50 minutes to cook, so get your guest settled with a glass of wine and then get stuck in to getting things on the go. Because this dish takes a while you must get everything doing its thing in the oven, and only then work on your starter.  

We are going to serve the wings up with potato wedges so right about now pre heat the oven to 190°C and then take two or three medium sized potatoes and cut them into quarters, length ways, put them in a small roasting dish and toss them around a bit with a ½ teaspoon of salt and a tablespoon of vegetable oil. If you are lucky enough to have a microwave, then nuke them for about 5 or 7 minutes before popping them in the oven, if not the oven should now be up to temperature so in they go. 

In a small saucepan, mix together the soy sauce, tomato ketchup, honey, garlic and Mustard powder and simmer for 5 minutes then remove from the heat.
In a nother roasting dish coat the wings evenly with our sauce and sprinkle with a good pinch of salt. Cover the dish with foil and bake in the oven with our wedges. Set the timer for 20 minutes and then get on with your starter.
When the 20 minutes are up remove foil and w ith the dish uncovered and bake for a further 20 minutes, or untill the potatoes and done, turning them a couple of times, until sticky and almost all of the sauce has disappeared.
Time to Plate Up!