Buffalo chicken

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat 

  • Prep:20 mins
    Cook:1 hrs 5 mins
    plus at least 2 hrs brining
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 520
  • fat 35g
  • saturates 15g
  • carbs 11g
  • sugars 11g
  • fibre 3g
  • protein 39g
  • salt 7.4g


  • 1½ kg chicken thighs and drumsticks
  • 180g sea salt flakes
  • 90g soft dark brown sugar
  • 2 tbsp chilli flakes
  • 2 tbsp sweet smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp sea salt flakes
  • 1 tbsp dark brown sugar
  • 75g butter
  • 125ml hot chilli sauce
  • 1 tbsp maple syrup


  1. Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

  2. Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.

  3. Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

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