- 8 chicken wings
- 2 red chili peppers
- 2 cloves of garlic
- sea salt
- 2 tablespoons brown caster sugar
- 1/2 tablespoon paprika powder
- 1/2 teaspoon cayenne pepper
Kitchen equipment needed
- Chef’s knife + cutting board
- Big bowl
- Mortar and pestle
- Cling foil
- Oven + baking tray
Preparation — 10 minutes + 4 hour waiting time
FINELY chop the two cloves of garlic and the two red chili peppers. Transfer to the mortar. Add in castor sugar, cayenne pepper, paprika powder and some sea salt. GRIND all of the ingredients together, until s semi-smooth mixture appears.
Grab a big bowl and add in the chicken wings. COAT all of the chicken wings with the mixture you just made using the mortar and pestle. Make sure all of the chicken wings are evenly coated, then cover the bowl using cling foil. Refrigerate for at least 4 hours.
Baking the chicken wings — 20 minutes
After at least four hours, remove the chicken wings from your refrigerator. PRE-HEAT your oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit. PLACE the chicken wings into the baking tray. It’s best if you line the baking tray with some greaseproof baking paper first, because you’ll end up with a very sticky baking tray.
BAKE the buffalo style chicken wings for about 15 to 20 minutes, depending on your oven and the thickness of the wings. Check after 15 minutes, they need some more time, if they haven’t been evenly browned all over.
The chicken wings are best served hot, but you can let them cool off and store them (covered) in your fridge for up to two days. Great for picnics or barbeques. Enjoy your meal!