These oven-baked buffalo wings are everything a summer snack should be: spicy, crispy, saucy – and perfect for sharing.
Forget deep-frying – this lighter take delivers big on flavour without the mess. Made with a fiery homemade buffalo sauce featuring Cape Herb & Spice Portuguese Peri Peri Rub, these wings are child-friendly yet punchy enough for spice lovers. Served with a creamy blue cheese dip, crunchy celery, and gem lettuce with walnuts, it's a crowd-pleaser for your next garden gathering or match-day feast.
Prep Time: 90 minutes
Cooking Time: 20 minutes
Serves: 4–6
Difficulty: Easy
Style: American-inspired with a Portuguese twist
Ingredients
For the Buffalo Sauce:
- 125 ml tomato sauce (ketchup)
- 1 large garlic clove, finely minced
- 30 ml red wine vinegar
- 45 ml Cape Herb & Spice Portuguese Peri Peri Rub
- 45 ml honey
- 30 ml unsalted butter, melted
- 30 ml water
For the Chicken Wings:
- 16 large free-range chicken wings
- 5 ml Cape Herb & Spice Atlantic Sea Salt
For the Blue Cheese Sauce:
- 125 ml sour cream
- 60 ml tangy mayonnaise
- 100 g blue cheese, finely crumbled
- 30 ml lemon juice
- 1 garlic clove, finely minced
- Cape Herb & Spice Salt & Pepper, to taste
To Serve:
- Gem lettuce, quartered and sprinkled with chopped walnuts
- Celery sticks
Method
1. Make the Buffalo Sauce
Combine all sauce ingredients in a small saucepan. Simmer gently with the lid on over very low heat for 5 minutes. Remove from heat and set aside.
2. Prep the Chicken Wings
Trim the wings by removing the wing tips (discard or save for stock). Cut each wing at the joint to separate into a ‘drumette’ and a ‘wingette’. Kitchen scissors work best here.
3. Parboil and Dry
Place wings in a large pot of boiling water with the sea salt. Simmer for 5 minutes. Drain in a colander, then transfer to a wire rack to dry for 1 hour. Pat thoroughly with kitchen towel to remove any residual moisture – this is the secret to maximum crispiness.
4. Preheat the Grill
Preheat your oven grill to 220°C (fan on if possible). Line a shallow baking tray with baking paper.
5. Grill the Wings
Place wings skin-side down on the tray. Grill until golden and crisp – around 5 minutes per side, but keep an eye on them as oven performance may vary. Once crispy and golden, remove from the oven and brush generously with the buffalo sauce.
6. Make the Blue Cheese Dip
While the wings are drying or grilling, combine all dip ingredients. Stir until smooth. Taste and adjust seasoning – some blue cheeses need a pinch of salt, others just a grind of Cape Herb & Spice Extra Bold Peppercorns.
To Serve
Plate the buffalo wings with:
- Celery sticks for crunch
- Quartered gem lettuce with chopped walnuts
- A side of that bold blue cheese dip
- Extra buffalo sauce for dunking
Cook’s Tips:
- Crispy Skin Rule #1: Moisture is the enemy. The drier the skin before grilling, the crispier the result.
- Kid-Friendly Heat: Using a medium-peri peri rub balances the spice without overwhelming younger palates.
- Make-Ahead Friendly: Both sauces can be prepped a day in advance and refrigerated.
Why You'll Love This Recipe
- No deep-frying required – oven-grilled for a lighter option
- Packed with bold flavour thanks to Peri Peri Rub
- An easy homemade blue cheese dip that doubles as a salad dressing
- Perfect for parties, game days, and summer BBQs
Suggested Pairings:
Pair these wings with:
- Sweet potato fries
- Ice-cold lager or sparkling lemonade
- Grilled corn on the cob with lime and paprika