Buffalo chicken is a popular dish that many people love to eat. It has a delicious mix of flavors—spicy, tangy, and sometimes even a bit sweet. Whether you enjoy it in wings, sandwiches, or wraps, This is a dish that can be enjoyed in many ways.
What is Buffalo Chicken?
Buffalo chicken gets its name from the city of Buffalo, New York, where the dish first became popular. The most well-known version of this dish is Buffalo wings, which are small pieces of chicken that are fried until crispy and then coated in a spicy sauce. The sauce usually has a base of hot sauce and melted butter, giving it that signature spicy kick and smooth texture.
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Buffalo Chicken: A Tasty Treat for Everyone
Course: MainCuisine: New York4
servings20
minutes1
hour5
minutes520
kcalBuffalo chicken is a dish that can be enjoyed in many forms. From classic wings to Buffalo chicken sandwiches, wraps, and even salads, this spicy dish has found a way into many meals. You can control the heat level by adjusting the amount of hot sauce used, making it suitable for people who love intense spiciness as well as those who prefer just a mild kick.
Ingredients
- For the brine – to make them juicy
1½ kg chicken thighs and drumsticks
180g sea salt flakes
2 tbsp. chilli flakes
- For the spice mix – to make them tasty
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
- For the sauce – to add some heat
75g butter
125ml hot chilli sauce
1 tbsp maple syrup
Directions
- 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.
- 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.
- 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.
Notes
- Wings vs. Tenders: Traditional Buffalo chicken uses wings, but you can also use boneless tenders if you prefer. Tenders are easier to eat and slightly less messy but may take a bit longer to cook.
- Hot Sauce Choice: Frank’s RedHot is the classic sauce used for Buffalo wings, but you can experiment with other hot sauces to adjust the heat level. For milder wings, use a less spicy sauce or mix in more butter.
