I don't suppose that the buffalo wings we ate in the Third Avenue Alehouse were baked, so this recipe can't be said to be a true replica, however I thought that my wings, originally from Good Food magazine, were delicious and feel a lot more sinful than they actually are. I can imagine doing these for supper with some salad, creamy dressing and crusty bread. You could (in fact, you should) fashion some sort of blue cheese dip to go with them, but since I have yet to figure out how to make that anything less than a gazillion points I shall hold off blogging that one for now.
400g (about 4 large) chicken wings, halved at the joint
For the marinade:
2 garlic cloves, crushed
1 tbsp olive oil
1.5 tbsp cider vinegar
0.5 tbsp smoked paprika
0.5 tbsp Worcestershire sauce
1 tsp salt
1 tsp fennel seeds
1 tbsp Tobasco sauce
1.5 tbsp clear honey
Serves 2, 8 pro points per portion
Combine the marinade ingredients together in a large bowl, adding additional seasoning to taste. Add the chicken wings, toss well, and then leave, covered with cling film in the fridge - a few hours will do but overnight is optimum.
When ready to bake, preheat the oven to 180 (160 fan). Line a large baking tray or roasting tin with tin foil or else you will be scrubbing at baked on Buffalo sauce for weeks. Lightly spray the foil with oil to prevent any sticking.
Use a slotted spoon to remove the wings from the marinade, setting the bowl aside for the time being. Bake for 30 minutes in the preheated oven. After this time, drain off any excess oil that has accumulated and then pour the reserved marinade over the chicken, tossing well to coat. Turn the oven up to 200 (180 fan).
Replace the wings in the oven and bake for a further 30 minutes, after which time the marinade should be mostly evaporated and the wings covered with a spicy, sticky glaze. Try to avoid eating straight away as you will probably burn your chin.