Buffalo wings

Ingredients

• 2 tablespoonscoconut oil or good-quality animal fat
• 1onion, finely chopped
• 6long red chillies, chopped
• 2–3habanero chillies, deseeded and chopped
• 4 clovesgarlic, finely chopped
• 3tomatoes, chopped
• 200 mlapple cider vinegar
• 2 teaspoonssea salt
• 1 tablespoonhoney
• 2 tablespoonstamari or coconut aminos
• 80 ml (1/2 cup)melted smoked lard or duck fat
• 1 teaspoonground cumin
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 2 teaspoonsfinely grated ginger
• 1 tablespoonsmoked paprika
• 1 tablespoonhoney
• 1 1/2 tablespoonsapple cider vinegar
• 1/2 teaspoonfine sea salt
• 1 pinchfreshly ground black pepper
• Not specifiedchicken wings
• Not specifiedtapioca flour
• Not specifiedsalt and pepper, for seasoning
• Not specifiedcoconut oil, for deep-frying
• 3 tablespoonswater

Instructions

1. 1

   Cook the aromatics

   Warm the coconut oil or animal fat in a large saucepan over medium heat. Add the onion, chillies and garlic; cook for 5 minutes, until softened. Turn the heat down to medium-low and stir in the tomatoes, vinegar, salt, honey, tamari or coconut aminos, and 3 tablespoons of water.

2. 2

   Simmer the sauce

   Simmer for about 30 minutes, stirring occasionally, until the tomatoes have broken down and the flavours have developed. Leave the mixture to cool.

3. 3

   Blend until smooth

   Tip the cooled tomato and chilli mixture into a blender and blend until smooth. If you prefer, pass it through a fine sieve and discard the pulp.

4. 4

   Store the sauce

   Pour the hot sauce into glass jars with screw-top lids. Keep it in the fridge for up to 1 month.

5. 5

   Marinate the wings

   Whisk together the marinade ingredients in a large bowl. Add the wings and turn them until well coated. Cover and refrigerate for 2 hours, or overnight for the best result.

6. 6

   Heat the oil

   Heat coconut oil in a wok or large saucepan to 160°C. To check it is ready, drop in a small piece of chicken; the oil should bubble around it straight away.

7. 7

   Coat the wings

   Put the tapioca flour in a shallow bowl and season it with salt and pepper. Coat the wings one at a time, turning them in the flour, then shake off the excess.

8. 8

   Fry until golden

   Carefully fry the wings in batches for 6–6 ½ minutes, until cooked through and golden. Lift them out with a slotted spoon and drain on paper towel, then season with salt and pepper.

9. 9

   Toss in sauce

   Transfer the wings to a bowl, pour over the hot sauce and toss until evenly coated.

10. 10

    Serve the wings

    Arrange the coated wings on a platter and serve.

What are Buffalo wings?

Buffalo wings are an American bar-food favourite associated with Buffalo, New York: fried chicken wings tossed in a spicy, tangy sauce. This version builds its sauce from tomatoes and several kinds of chilli, then adds a smoky, savoury marinade before frying.

The homemade sauce and the crisp coating give the wings a contrast of bright heat, rich flavour and crunch. Make the sauce ahead so the frying and serving are easier to manage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 32g protein, 19g carbs, 52g fat.

The wings provide most of the protein, while the marinade and deep-frying fat contribute much of the fat and energy. The sauce adds some carbohydrate from the tomatoes and honey; serve a moderate portion with vegetables or salad to round out the plate.

Build the hot sauce

Chilli mix: Long red chillies bring the main heat, while habaneros make the sauce more fiery. Deseed the habaneros as directed, and take care when handling them.

Slow simmer: Cooking the tomato mixture for about 30 minutes softens the vegetables and melds the vinegar, honey and seasonings. Blend it after cooling for a smoother sauce.

Give the marinade time

Fat and spices: Smoked lard or duck fat carries the cumin, paprika, garlic, onion and ginger across the wings. Whisk thoroughly so the seasoning is distributed before adding the chicken.

Chill: Two hours is the stated minimum, while an overnight rest gives the wings more time in the marinade. Keep the covered bowl refrigerated.

Get a crisp coating

Tapioca flour: The method uses a light dusting rather than a thick batter. Shake away excess flour so it does not build up in the oil.

Work in batches: Lower the wings carefully into oil at 160°C and avoid crowding the pan. Crowding can lower the oil temperature and make the coating less crisp.

Check for doneness

Frying time: The recipe gives 6–6 ½ minutes per batch, but wing size and equipment can affect how quickly they cook. Check the thickest part of a wing is cooked through before serving.

Drain and toss: Let excess oil drip away on paper towel, then coat the wings in sauce while they are still hot. Toss gently so the coating stays in place.

Plan the timing

Make ahead: The sauce can be prepared and chilled in its jars for up to 1 month. This gives you time to focus on marinating and frying on serving day.

Serve promptly: Fried wings are at their crispest just after cooking and saucing. Have the platter and any sides ready before the final batch comes out.

What to serve alongside

Cool sides: Serve with crunchy celery or carrot sticks and a cooling dip to offset the chilli heat. These add freshness without competing with the smoky sauce.

More substantial plate: Pair the wings with a simple green salad or baked potatoes. Keep sides fairly plain so the sauce remains the focus.

Recipe notes & tips

• Prepare the hot sauce ahead and refrigerate it in a clean, sealed jar.
• Use gloves when chopping habaneros, and wash your hands and equipment thoroughly afterwards.
• Keep the wings chilled while they marinate, and discard marinade that has touched raw chicken.
• Check the oil temperature with a thermometer if you have one; the recipe's chicken-piece test is an alternative.
• Fry in batches and let the oil return to temperature between them.
• Taste the finished sauce before serving and adjust how much you use to suit your heat preference.

Variations

• Milder sauce: Use fewer habaneros for less intense heat.
• Extra tang: Add a little more of the prepared hot sauce when tossing the wings.
• Duck fat: Use duck fat in the marinade for a different rich, savoury note.
• Coconut aminos: Choose coconut aminos instead of tamari for the sauce.
• Oven finish: Bake the marinated, floured wings instead of deep-frying, allowing extra time and checking that they are cooked through.

Common mistakes to avoid

• Crowded pan: Too many wings at once can cool the oil; fry them in batches.
• Excess flour: A heavy coating can turn pasty; shake off loose flour before frying.
• Hot sauce too soon: Blending the mixture while very hot can cause splattering; let it cool first.
• Short marinade: Rushing the rest reduces the time for the coating to take on the marinade; allow at least 2 hours.
• Guessing doneness: The stated frying time may vary with wing size; check that the meat is cooked through.
• Saucing too early: Wings lose crispness as they sit in sauce; toss them just before serving.

How to store

Refrigerate leftover cooked wings in a sealed container and eat within 2 days. Reheat until piping hot in an oven or air fryer to help restore some crispness; the prepared hot sauce keeps in the fridge for up to 1 month in a screw-top glass jar.

Frequently asked questions