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Serves as a starter
US | Metric
Ingredients
  • 1 kg chicken wings
Dry rub
  • 3 tbsps cornflour
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp salt
Buffalo sauce
  • 175 ml hot sauce (I use franks)
  • 120 g salted butter
  • 2 tbsps cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Worcester sauce
  • 2 tbsps honey
  • Salt and pepper
Honey Buffalo wings recipe Honey Buffalo wings recipe
Honey Buffalo wings recipe

I love making my own buffalo wings. Here's how you do it without a bbq or a fryer.

Prep 20 minutes
Total 1 hour
  1. Coat the wings with the dry rub then roast on a rack for 25 mins at 200℃.
  2. While they're roasting make the buffalo sauce.
  3. Sit the sauce over a low heat, after 25 mins brush the wings with some of the sauce and return to oven for 10 more mins
  4. When they’re done put the wings in a bowl, toss them in the remaining sauce then serve!


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Honey Buffalo wings recipe

I love making my own buffalo wings. Here's how you do it without a bbq or a fryer.

favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves as a starter
US | Metric
Ingredients
  • 1 kg chicken wings
Dry rub
  • 3 tbsps cornflour
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp salt
Buffalo sauce
  • 175 ml hot sauce (I use franks)
  • 120 g salted butter
  • 2 tbsps cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Worcester sauce
  • 2 tbsps honey
  • Salt and pepper

  1. Coat the wings with the dry rub then roast on a rack for 25 mins at 200℃.
  2. While they're roasting make the buffalo sauce.
  3. Sit the sauce over a low heat, after 25 mins brush the wings with some of the sauce and return to oven for 10 more mins
  4. When they’re done put the wings in a bowl, toss them in the remaining sauce then serve!


Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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