Baked Buffalo Wings with Slaw & Buttered Corn
  • Prep time: 45 minutes
  • Calories: 700
Sticky Buffalo Chicken Wings make a great meal for the whole family, get messy and use your fingers! We've skipped the traditional 'deep fry' stage on these buffalo wings and added some slaw and baked corn to keep it a bit healthier. We've also kept the hot sauce separate so you can make them as spicy - or not - as you wish.
  • 800 g of Chicken Wings (Split)
  • 2 of Garlic Clove
  • 95 g of Buffalo Marinade
  • 1 Tbsp of Sriracha Sauce
  • 1 250g Pack of Coleslaw Veg (Chopped)
  • 40 g of Mayonnaise
  • 1 of Sweet Corn Cob
  • 1 Tbsp of Butter (pantry)

Marinate Wings:

Preheat oven to 200°C. Peel and mince garlic. In a large bowl, mix garlic, 1 Tbsp olive oil, buffalo marinade and a couple of cracks of black pepper. Add Sriracha to taste. Toss the chicken in the marinade to fully coat. Set aside for 10 minutes.

Cook Wings:

Arrange chicken wings in a single layer on a lined baking tray, reserving excess marinade and roast for 22 minutes or until lightly browned. Remove tray from the oven and pour off excess oil/fat. Brush reserved marinade on to wings and return to the oven for a further 10 - 12 minutes until sticky, browned and cooked through.

Bake Corn:

Meanwhile, remove and discard the husks and silks of the corn, then cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter and a pinch of salt, then seal edges to form a parcel. Add wrapped corn to the oven and bake for 15 minutes.

Mix Coleslaw:

In a bowl, combine coleslaw veg and mayonnaise and mix well. Check seasoning, adding salt and pepper if necessary.

You Plate It:

Divide chicken wings between plates and serve coleslaw and buttered corn alongside. Use your fingers and tuck in. Enjoy!