Buffalo Wings

We recently had a vaguely american themed dinner party and for starters, I served chicken wings. Having searched the web for a few recipes, I decided on following this one from instructables as I liked the idea of steaming and baking them, rather than deep frying them. As well as being healthier, this method also promises a moister wing. Beware though, preparing and steaming batches of wings takes a long time, so prepare ahead and bake later!



  • 1/2 as many whole chicken wings as you’d like to serve
  • Salt and pepper

Buffalo Sauce

  • 3/4 cup hot sauce
  • 1/2 cup butter
  • 2 teaspoons garlic powder
  • 1/4 cup brown sugar

Dipping Supplies

  • 4 large carrots
  • 4 pieces of celery

Blue Cheese Dressing

  • 2 1/2 ounces blue cheese
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon sugar
  • 2 teaspoons white wine vinegar
  • 1 teaspoon fresh lemon juice
  • salt and pepper

Prepare the chicken wings by cutting off the wing tips, and then cutting the wing into two by slicing down the joint. If you cut in the right place, you will be able to cut right through the ball/socket. I found it easier to bend the wing back to pop the joint out of place before cutting.

Prepare the steamer by filling a pan with a few inches of water and inserting a steam basket. Steam the chicken wings in batches – 10 minutes each. Don’t crowd the steamer. This means that you’ll need to do more batches, but it’ll be worth it.

When cooked, pat dry with paper towels and leave to cool. It’s important that they are patted dry, so they crisp up properly in the oven.
To cook, place in a hot oven (220C) for 20 minutes on each side, or until they are significantly brown and crispy.
Meanwhile, heat all the sauce ingredients in a pan until fully mixed. Mix all the blue cheese dip ingredients in a bowl. Chop the celery and carrot into sticks.

When the wings are ready, quickly coat them in the mixed sauce and serve immediately, so the wings remain crispy.

These are very spicy, so you’ll need some kind of dip. If you don’t like blue cheese, a sour cream and chive dip would serve nicely!