Rugby season is a big deal in the Brooker household and this Buffalo Chicken recipe is perfect for getting into the spirit of things, Ok, traditionally buffalo is a marinade for chicken wings – an American invention, commonly served as a bar snack while watching American Football. While chicken wings often sound like a good a good idea (especially if they come with curly fries), in reality, they’re a lot of faff for not very much eating. So we use thighs and drumsticks instead. The first time I made these it was with a jointed whole chicken (minus the breasts) so there were thighs, legs and a couple of wings too.
It’s a little bit tricky, a little bit smoky and a quite a big bit spicy, although if you’r not a huge fan of spice just use less hot sauce.
This is such an easy chicken recipe, and doesn’t just need to be a snack. Serve it up with a salad, chips or even some tasty rice and veg to make really tasty supper. The marinade is so simple, as long a you have all the ingredients available – just mix it all together and leave the chicken to take on the smoky, spicy, sweet flavours for at least half an hour, before roasting in the oven for about 30-40 minutes.
This is a great solution for skin on chicken on the bone, but of course you could use the same buffalo marinade for chicken breast. Just reduce your cooking time a bit so it doesn’t end up too dry.
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp celery salt
- 1/2 tsp dried parsley
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp hot paprika
- 4 tbsp hot pepper sauce or sriracha
- 3 tbsp honey
- 1 tbsp tomato ketchup
- salt and pepper
- Chicken wings, or thighs and legs
- Grab a big bowl and grate the garlic into it.
- Next, add the oil, vinegar, hot sauce, Worcestershire sauce, honey, spices and herbs.
- Mix it all together.
- Place the chicken pieces into the marinade one by one and give them a good mix around.
- Leave to marinade for at least half an hour.
- Preheat the oven to 180c fan and line a big baking tray with foil. Place the chicken onto the tray at regularly spaced intervals.
- Slip it into the oven for 30 - 40 minutes, until slightly caramelised on the outside.
- Serve up and enjoy!
If you like chicken but buffalo isn’t your thing, why not try our Tandoori Chicken instead? Or this Easy Chicken and Paprika Traybake is a great all in one supper too. If you’re not a fan of chicken thighs and legs, why not try our Chicken Satay recipe with some strips of juicy chicken breast?