Wednesday, January 21, 2015

Lemon Buffalo Wings

We had a few people over for a New Years party and made a couple things to feed us without being locked in the kitchen while we could be celebrating. To start off the night I made a huge plate of wings.
Chicken wings were something I missed in New Zealand and Australia and were one of the first things I ate as soon as we arrived home. The recipe is really easy to prepare because it is based off a store bought wing sauce that I modified to amp up the flavour.
The most time consuming part was frying the wings because my deep fryer died and I ended up frying these in a big pot, the apartment had a distinct fried poultry smell for the party but it faded as we had more and more food.
The lemon was the extra kick that added some citrus to cut through the buffalo wing sauce.


  • 4 pounds of wings
  • 4 lemons
  • 4 tbsp olive oil
  • 5 cloves garlic chopped
  • 6 tbsp unsalted butter
  • 1 tsp red pepper flakes
  • 1 tsp cayenne
  • 1/2 cup chicken stock
  • 2 tbsp honey 
  • 3 cups buffalo wing sauce


  1. Marinade the chicken in the juice of two lemons, the lemon carcass, 2 tbsp olive oil, 2 cloves of garlic, 1 cup of wing sauce, cayenne, and a pinch of the pepper flakes. Over night or at least a few hours.
  2. Pat the marinade off the wings with paper towel.
  3. Deep fry the wings at 375 degrees F for eight minutes until they are crispy.
  4. Put the wings in an oven safe glass dish.
  5. When all the wings are fried put them in the oven to keep warm while you make this sauce (this will ensure they are cooked through).
  6.  On the stove top add the remaining garlic and oil to a sauce pan and soften the garlic.
  7. Add the juice of the other two lemons.
  8. Add everything except the butter and cook for around 5 min.
  9. Add the butter and stir until the sauce is the consistency you desire.
  10. Toss the wings in the sauce and devour.

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