Buffalo Turkey Wings

Ingredients

• 6whole turkey wings, separated, with the tips discarded
• 1 teaspoon (5 g)salt
• 1 teaspoon (about 2 g)ground black pepper
• ½ cup (about 60 g)cornflour
• as needednon-stick cooking spray
• 1 cup (240 ml)hot pepper sauce, such as Frank's RedHot
• ½ cup (113 g)unsalted butter
• 1½ tablespoons (22.5 ml)white vinegar
• ½ teaspoon (2.5 ml)Worcestershire sauce

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C. Line a rimmed baking tray with foil and coat it generously with non-stick cooking spray.

2. 2

   Season the wings

   Put the separated turkey pieces in a large bowl. Add the salt and black pepper, then toss until evenly seasoned.

3. 3

   Dust with cornflour

   Add half the cornflour and toss again to give the turkey a light coating. Add a little more only if needed; a thin dusting is enough.

4. 4

   Arrange on trays

   Place the wings on the prepared tray in a single layer, using two trays if necessary.

5. 5

   Bake until cooked

   Bake for 45–60 minutes, depending on the size of the wings. Check the thickest part of a drumette with a meat thermometer, taking care not to touch the bone; it should read 175 degrees. Remove the tray from the oven when the wings are cooked through.

6. 6

   Make the sauce

   While the wings bake, put the hot pepper sauce, butter, vinegar and Worcestershire sauce in a large frying pan. Stir over a medium heat, bring to a gentle boil and cook for 2 minutes. Turn off the heat and set the sauce aside.

7. 7

   Add the wings

   When the turkey is cooked, transfer the pieces from the oven to the pan of Buffalo sauce.

8. 8

   Coat and serve

   Toss the wings in the sauce until well coated. Plate, garnish and serve straight away.

What are Buffalo turkey wings?

Buffalo wings are a North American-style appetiser associated with Buffalo, New York, traditionally made with chicken and coated in a spicy, buttery sauce. This version uses larger, meatier turkey wings for a more substantial bite.

The wings bake with a light cornflour coating before being tossed in a sauce of hot pepper sauce, butter, vinegar and Worcestershire sauce. That combination brings heat, richness and tang without needing a separate frying step.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 1g protein, 11g carbs, 16g fat.

The turkey supplies most of the protein, while the cornflour contributes carbohydrates and the butter carries much of the fat. Serve a portion with vegetables or salad to balance the rich, sauced wings with a fresh side.

Seasoning and coating

Salt and pepper: Toss them with the turkey first so the seasoning is distributed over the pieces.

Cornflour: Use a light coating rather than trying to cover the wings thickly. The recipe calls for starting with half the measured amount and adding only what is needed.

Getting the bake right

Single layer: Leave space around the wings on the tray so they bake rather than crowd together. Use a second tray if they do not fit comfortably.

Doneness: Wing size affects the baking time, so start checking at 45 minutes. Place the thermometer in the thickest part of a drumette and avoid the bone when taking the reading.

A smooth Buffalo sauce

Gentle heat: Stir the hot pepper sauce, butter, vinegar and Worcestershire sauce together over medium heat, then let the mixture come to a low boil.

Short simmer: Two minutes is the specified cooking time. Switch off the heat afterwards and keep the sauce ready for the cooked wings.

Coating and serving

Toss while hot: Transfer the cooked wings to the pan and turn them until the sauce coats the pieces. Serve immediately, as directed, so the sauce clings to the warm wings.

On the side: Celery sticks or a crisp salad can bring freshness alongside the rich, spicy wings. A cooling dip is another option if you want a milder contrast.

Plan around the timing

The stated total time is 90 minutes, including preparation and baking. The wings themselves bake for 45–60 minutes, with the exact time depending on their size.

Make the sauce while the wings are in the oven, as the method directs. That keeps the finishing step straightforward once the turkey is cooked.

Recipe notes & tips

• Pat the wings dry before seasoning if they are wet, so the cornflour can form a light coating.
• Begin with half of the cornflour and add only enough to dust the pieces.
• Arrange the wings in a single layer and use two trays if the first is crowded.
• Check the thickest part of a drumette without touching the bone.
• Prepare the sauce during the baking time, then toss the wings in it once cooked.
• Serve the wings as soon as they are coated.

Variations

• Milder sauce: Use less hot pepper sauce and adjust to taste.
• Extra tang: Add a little more vinegar to the sauce.
• More heat: Choose a hotter pepper sauce for a spicier finish.
• Cooling side: Serve with a yoghurt-based dip to contrast with the chilli.
• Fresh accompaniment: Add celery sticks or a crisp salad alongside the wings.

Common mistakes to avoid

• Too much cornflour: A heavy layer can make the coating pasty; add it gradually for a light dusting.
• Crowded tray: Overlapping wings will not bake evenly; spread them over two trays if needed.
• Guessing the bake: Wing size changes the cooking time; check the thickest part with a thermometer.
• Touching the bone: A thermometer against bone can give an unreliable reading; position it in the thickest meat.
• Boiling the sauce hard: Keep it at a low boil and cook for just 2 minutes.
• Saucing too early: Wait until the turkey is cooked before tossing it in the Buffalo sauce.

How to store

Refrigerate leftover wings in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, in an oven or microwave; the coating may soften after storage.

Frequently asked questions