Buffalo Chicken Wings

    55 mins

    Get ready for this spicy bite! A mixture of hot sauce, cayenne, chilli powder and tomato puree - you can vary the seasonings to your liking. Tone down the heat by serving it with this blue cheese dressing.

    219 people made this

    Serves: 4 

    • 20 chicken wings, split and tips discarded
    • 125g butter, melted
    • 7 tablespoons hot pepper sauce such as Tabasco
    • 3/4 cup passata or pureed tomatoes
    • 1 1/2 tablespoons chilli powder
    • 1 teaspoon cayenne pepper

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 190 C.
    2. Roast wings on a baking tray for 30 minutes, or until cooked through and crispy.
    3. Meanwhile, in a small bowl combine melted butter, hot pepper sauce, passata, chilli powder and cayenne pepper. Mix together.
    4. Dip cooked wings in sauce to coat well, then shake off excess and return coated wings to baking tray. Reduce oven temperature to 120 C and bake for another 15 minutes.

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    Reviews in English (175)


    From the "inventor": The ingredients are key... allrecipes didn't mention my notes (if you want to taste them the way I intended). Instead of "3/4 cup tomato sauce", use 1/2 cup plus 1 tablespoon "no salt added" tomato sauce (proportion is critical), Franks Red hot cayenne sauce (nice vinegar/pepper balance), Tone's Chili powder (seems to have proportionally less salt than average). I usually deep fry the wings for 10 minutes. Baking is lower fat, but 30 minutes is a probably a little too short. I like spicy food, and with the called for 1 tsp ground cayenne with the other proportions gives a good "bite" IMHO. Hope you all enjoy... thanks for the nice comments!!!  -  19 Jun 2002  (Review from Allrecipes US | Canada)


    Excellent!!!! However, I did change the recipe to: 1 bottle Franks (12 oz), 1 (8 oz) can Hunts No Salt Tomato Sauce, 1/3 cup Unsalted Butter, 4 dashes Cayenne & 1 1/2 Tbsp Chili Powder. Baked in preheated 400 F oven for 45 min - dipped in sauce which I boiled over med. temp for 5 min.; replaced on clean 11 x 17 pan, baked add'l 15 min, Dipped again in remaining sauce, baked for 10 min. Then removed from oven and the meat was sooooo tender! (Probably should bake on a broiler pan to keep as much fat separated from chicken to make crispier) But loved it - all my guests raved and asked for the recipe! Hurray for a tasty buffalo wings that you can bake and not have to fry! Thanks for all the reviews who contributed to the outcome of this recipe!  -  01 Jan 2006  (Review from Allrecipes US | Canada)


    First time I ever made these. Did half by baking and the other by grilling. Baking is totally the way to go. Used only drumettes. Baked the wings for 30 minutes at 400 (using the broiler pan to drain the fat) and after 30 minutes basted with the sauce. The sauce: omitted the tomato sauce and used hot wing sauce (Wing-Time), garlic and butter. Also added in the cayenne pepper and chili powder (Also added in 1 tblsp Chili Garlic sauce which they serve at Thai restaurants). Mixed with a wisk. We like it very spicy, lips are still burning. Cooked for 5 minutes more, added another layer of sauce, cooked another 5 minutes at 300. Then used the leftover sauce for dipping (if you dare) and cut up some celery and added ranch dressing. Very good!  -  02 Oct 2006  (Review from Allrecipes US | Canada)