If you’re obsessed with the burning flavours of Pizza Hut’s delicious Buffalo wings, then you have to give this homemade batch a try. Like the ones you love so much, they are crispy and coated with a marinade of barbecue and hot sauce. Tastes best when you counterbalance the spiciness with a ramekin of yoghurt sauce for dipping alongside slices of cucumber to refresh the palate.
- 2 kg chicken wing nibbles
- ⅓ cup (80 ml) extra hot chilli sauce
- ½ cup (140 g) barbecue sauce
- 4 Lebanese cucumbers (520 g)
- 1 cup (280 g) Greek-style yoghurt
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Sea salt flakes
- Freshly ground black pepper
Preheat a 7 litre (28 cups) slow cooker on HIGH.
Place wings, chilli sauce, ⅓ cup of the barbecue sauce, the oil and vinegar in slow cooker; mix well. Ensure wings are in an even layer. Cook, covered, for 1 hr 30 mins. Carefully transfer wings to a large oven tray.
Preheat oven grill (broiler); grill wings until golden all over.
Meanwhile, remove flameproof insert of slow cooker (or transfer sauce to a saucepan) and place on the stovetop, or adjust slow cooker to ‘reduce’ (HIGH) setting. Simmer sauce, uncovered, for 7 mins or until reduced slightly and thickened. Pour over grilled wings.
Cut cucumbers into quarters lengthways. Swirl remaining barbecue sauce through yoghurt.
Season wings; serve with yoghurt sauce and cucumber.