Mountain Pepper Leaf Chicken Wings
Prep time: 5 mins
Cook time: 10 mins
Serves: 4 (as a side dish)
This is a favourite recipe during footy season or to whip up when we have friends or family over for a barbecue. 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!
- 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
This is a favourite recipe during footy season or to whip up when we have friends or family over for a barbecue. 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!
- 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!)