Crispy Buffalo Chicken Wings


Tenina Holder

Posted March 12, 2021 (Last updated December 21, 2021)



Total Time




YES please. These really should have been included in my American book, but you know, there is only so much room! Delicious. Iconic. Easy. Enjoy.


  • Chicken wings icon
    Chicken wings1 kg
  • Celery stalk icon
    Celery stalk2diced
  • Blue cheese icon
    Blue cheese100 g
  • Sour cream icon
    Sour cream120 g
  • Mayonnaise icon
    Mayonnaise80 g
  • Lemon icon
    Lemon½juice of
  • Sea salt icon
    Sea salt3 pinches
  • Black pepper icon
    Black pepper1 pinch
  • Garlic clove icon
    Garlic clove5
  • Tomato sauce icon
    Tomato sauce500 g
  • Smoked paprika icon
    Smoked paprika4 teaspoons
  • Coconut sugar icon
    Coconut sugar100 g
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce40 g
  • Soy sauce icon
    Soy sauce100 g
  • Garlic powder icon
    Garlic powder20 g
  • Sea salt icon
    Sea salt2 teaspoons
  • Tomato paste icon
    Tomato paste150 g
  • Balsamic vinegar icon
    Balsamic vinegar30 g
  • Carrot icon
  • Red onion icon
    Red onion1halved
  • Butter icon
    Butter40 g
  • Celery stalk icon
    Celery stalk4julienned
  • Baking powder icon
    Baking powder1 tablespoon
  • Chili flakes icon
    Chili flakes1 teaspoon
  • Garlic powder icon
    Garlic powder1 teaspoon

  • 1. Pre-heat oven - 120°C
  • 2. Line an oven tray with baking paper
  • 3. Place chicken wings in a large snap lock bag
  • 4. Add baking powder, chili flakes, garlic powder, sea salt and smoked paprika to the TM5 bowl
  • 5. Mix with MC in place - approx 6 sec, speed 8
  • 6. Pour into the snap lock bag with the chicken
  • 7. Shake until coated
  • 8. Chill in fridge - 20 min
  • 9. Place chicken onto the prepared oven tray
  • 10. Place chicken onto the prepared oven tray and cook for 30 minutes
  • 11. Then turn the oven up to 220°C and cook for another 40-50 minutes
  • 12. Add garlic clove to the TM5 bowl
  • 13. Chop with MC in place - approx 4 sec, speed 7
  • 14. Scrape down sides of TM5 bowl
  • 15. Add blue cheese, sour cream, mayonnaise, lemon, sea salt and black pepper to the TM5 bowl
  • 16. Mix - approx 5 sec, speed 4
  • 17. Add celery and combine with spatula
  • 18. Transfer blue cheese dip to a bowl, set aside
  • 19. Add carrot, red onion, garlic clove and butter to the TM5 bowl
  • 20. Chop with MC in place - approx 6 sec, speed 7
  • 21. Then add tomato sauce, smoked paprika, coconut sugar, chipotle peppers in adobo sauce, soy sauce, garlic powder, sea salt, tomato paste and balsamic vinegar to the TM5 bowl
  • 22. Blend - approx 10 sec, speed 4
  • 23. Cook - approx 1 hr, 80°C, speed 1
  • 24. Toss hot wings through some bbq sauce, or serve sauce on the side
  • 25. Serve with more smoky bbq sauce, blue cheese dip, and celery sticks

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