Mountain Pepper Leaf Chicken Wings
This is a favorite recipe during footy season or to whip up when we have friends or family over for a barbeque. We bake our wings instead of frying so they are a bit healthier and add a bit of Mountain Pepper Leaf for a native Australian kick!
Prep time: 5 mins
Cook time: 10 mins
Serves: 4 (as a side dish)
3 pounds chicken wings
6 tbsp butter
1/2 cup hot sauce
1 tsp salt
1 tsp mountain bush pepper
Creamy Blue Cheese Dressing, to serve
Celery sticks, to serve
To prepare the buffalo sauce, melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the hot sauce, salt and Mountain Pepper Leaf.
Transfer the wings to a mixing bowl and pour half the buffalo sauce over the wings and toss to coat.
Cover the bowl and marinate the wings on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce.
When ready to cook the wings, turn on the oven broiler and position rack in the middle position.
Line a baking sheet with aluminium foil and arrange the wings on top. You can discard the remaining marinade.
Broil for 10 to 12 minutes, then flip.
Broil for another 10 to 12 minutes. The wings are done when the skin has a nice, crispy look.
Pour the remaining hot sauce over the wings and toss to coat.
Transfer the wings to a serving tray. We always like to serve our wings with some carrot and celery sticks and blue cheese dip! (We make our own ‘healthier-than-supermarket-options’ by mixing blue cheese in with Greek yogurt, a pinch of salt and pepper and ta-da!)