Buffalo Wings 


These finger lick-in buffalo wings totally hit the taste spot.  Very easy to make and a cheap meal, these are a healthier version than the original, which are usually deep fried.  Buffalo wings are believed to originate from New York, although there are various claims to which bar they came from, these are my take on the dish.

Buffalo wings take my thoughts back to a couple of years ago. We stayed in a small town in North Carolina for 6 weeks, whilst my husband was working in the state.  Although there were fantastic fish restaurants and steak houses, I all of a sudden realised I really needed some spicy food.  We found a Buffalo Wild Wing bar, which was a assault on all senses, (66 TV’s?) but it helped with the spice need, totally hitting the heat scale and were full of flavour.

INGREDIENTS                             SERVES 4                                     (I doubled my recipe)

  • 1 1/2 kg of chicken wings  (you can use thigh or breast to marinate in the sauce)
  • 3 cloves of garlic, finely chopped 
  • 3 tbsp. cider vinegar
  • 2 tbsp. of Worcestershire sauce
  • 2 tsp of celery salt
  • 2 tbsp. of hot sauce  (you can add more if you like them really spicy)
  • 2 tbsp. of honey
  • 2 tbsp. of smoked paprika
  • large sprinkling of salt and pepper


(Slimming World Members, don’t forget to take off the skin, syns per serving 1.25 per portion = 1 syn for the hot sauce, 2 syns for the honey)

Mixing it up!

Pre heat oven to 200 degrees  (US 392 DF)

Place the chicken into a large blow, put the garlic, vinegar, Worecestshire sauce, celery salt, hot sauce, honey smoked paprika and salt of pepper on to the chicken.  Give it a really good mix.  This is best left to marinate for a few hours or over night. I didn’t have the time so left it all to mix for just 30 minutes.  It still tasted great, I can imagine if leaving it for longer how it would be even better.

Put the chicken in the oven, put on a timer for 25 minutes.

I was also doing home made wedges with mine, so when the chicken was placed into the oven I started to prep the potato wedges.  After the chicken has been cooking for 25 minutes, take them out and give them a stir in all the juices turning them over.

Put them back into the oven, I also put in the wedges and sweet corn to cook at the same time.  Place the chicken back in the oven for 35 minutes, turning the wedges mid way through and giving the sweet corn a shake too!

Simple as that !

Tip   √  Don’t forget a napkin or a bowl of water as you are going to get messy!


Emily x



Beef in beer (or maybe not) hearty casserole 

This casserole is really rich and fulfilling, it just cooks straight in the oven with no browning on the hob.  Or can be made in the slow cooker also!  Served with greens and whatever potatoes you like!  Only down side is getting the casserole pot clean again!

TIP  √  This can also be a one pot dish if you want to add new potatoes to the dish half way through.

Continue reading