Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy, buttery hot-sauce chicken — USA.
Equipment: Roasting tin; small saucepan
Measures and names
Ingredients
- 700 g chicken wings or thighs
- 1 tbsp oil
- 40 g butter
- 4 tbsp hot sauce (such as Frank’s)
- 1 garlic clove, crushed
- Celery and cucumber sticks, to serve
- Blue cheese or soured cream (sour cream) dip, to serve
- Salt
Method
- Heat the oven to 220°C (fan 200°C). Toss the chicken with the oil and a pinch of salt.
- Roast on a tray for 25–30 minutes, turning once, until deep golden, crisp and cooked through — juices should run clear.
- Meanwhile, melt the butter with the hot sauce and garlic in a small pan, whisking until glossy.
- Tip the hot chicken into a large bowl, pour over the sauce and toss until every piece is coated.
- Serve straight away with celery and cucumber sticks and a blue cheese or soured cream dip. Taste before adding salt — the hot sauce and blue cheese already season the dish.
Swaps and tips
Most hot sauces are very low in sugar — check the label. The celery and creamy dip are the classic low-carb accompaniment.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 1 g | 0 g | 30 g | 428 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
