Tio Tito Buffalo Wings
Serves 6-8
Difficulty:
Medium
Total Time:
1hr
Diet:
Meat
What You'll Need
- 2 tbsp sweet smoked paprika
- 1 tbsp ground cumin
- 1 tbsp sea salt flakes
- 1 tbsp brown sugar
- 1.5kg chicken wingettes (chicken wing nibbles)
- Coriander leaves and lime wedges, to serve
Sauce
- 100g butter
- 185g Tio Tito Hot Salsa with Habanero Chilli
- 1 tbsp maple syrup
Mexi Ranch
- 1/2 tsp celery salt
- 1 tsp garlic powder
- 125g mayonnaise
- 125ml buttermilk
- 10g coriander leaves and stalks
Instructions
Step 1
Preheat oven to 180ºC (160ºC fan). Line 2 large baking trays with foil.
Step 2
Add paprika, cumin, salt flakes and sugar in a large plastic container with a lid, close and shake well to combine. Add chicken wingettes, close and shake until the chicken is evenly coated with the spice mix.
Step 3
Arrange chicken on the prepared trays and roast for 1 hour.
Step 4
To make the Mexi ranch, combine all ingredients in a blender and blitz until the coriander is finely chopped and combined. Refrigerate until ready to serve.
Step 5
To make the buffalo sauce, combine all sauce ingredients in a small saucepan and whisk over medium heat until the butter has melted and the sauce comes together. Keep the sauce warm.
Step 6
Once the chicken is done, pour over buffalo sauce and toss to combine. Arrange on a platter, scatter coriander leaves on top and tuck in lime wedges to serve. Serve Mexi ranch in a bowl on the side.
