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Roasted Buffalo chicken wings with spicy butter & blue cheese yoghurt



  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the wings in a large heavy-bottomed oven tray, in one layer. Generously spray with oil, season and cook in the oven for about 10 mins until sealed, basting and pouring off any excess fat now and again.
  • Combine the melted butter and vinegar with the hot sauce, garlic and seasonings.
  • Then turn over the chicken and baste well with the hot sauce. Cook for about another 10 mins until crisp, tossing once or twice and basting with the remaining sauce.
  • Whiz up the yoghurt and blue cheese with a little ground pepper and the lemon juice in a processor until well combined. Taste for seasoning, transfer to a bowl and set aside.
  • At the same time, peel the celery and cut into sticks. Then put in a container of cold water and refrigerate.
  • Serve the wings on a large plate with the celery sticks and blue cheese yoghurt in small bowls on the side.
  • from “How to Cook Everything” by Mark Bittman




  • 1 kg chicken wings, cut in half & tips removed
  • olive oil spray
  • sea salt & freshly ground pepper
  • 4 tbsp melted butter
  • 2 tbsp red wine vinegar
  • 2-4 tbsp American hot sauce (NOT Tabasco)
  • 3 garlic cloves, crushed
  • 1 cup Greek yoghurt (or sour cream)
  • ½ cup crumbled soft blue cheese
  • 2 tspn fresh lemon juice
  • 4 celery stalks, cut into lengths


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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