Spicy Buffalo Wings

A warm and spicy recipe mix with sweet garlic, earthy paprika and onion for crispy Buffalo chicken wings full of flavour.

Product Details

Ingredients

INGREDIENTS: Salt, Maltodextrin, Dried Red Bell Peppers, Sugar, Garlic Powder (8%), Flavourings (contain Barley), Onion Powder (6%), Paprika (6%), Acid (Citric Acid), Yeast Extract, Modified Starch, Colours (Plain Caramel, Paprika Extract), Anti-caking Agents (Silicon Dioxide, Calcium Silicate), Natural Chilli Flavouring, Rapeseed Oil.

Spicy Buffalo Wings Spicy Buffalo Wings

  • Size

    UPC Code

  • 30 (g) 832203

Usage Tips

For OUR RECIPE you will need ...

900g (2lbs) chicken wings, tips removed and halved at the joint

 Directions ...

1. Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
2. Arrange the chicken wings evenly on a large roasting tray and cook in the oven for 45 minutes, until cooked through and golden, turning half-way through. 
3. Transfer the wings to a large bowl and sprinkle over the sachet contents. Toss the wings to evenly coat.

 
Store in a cool, dry place out of direct sunlight.

Spicy Buffalo Wings Spicy Buffalo Wings

NUTRITIONAL INFORMATION
(Typical Values)
Per 100g
(as sold)
Per serving*%RI** per serving*
Energy1217kJ/291kcal1275kJ/306kcal15%
Fat
of which saturates
2.7g
0.4g
18.6g
5.2g
27%
26%
Carbohydrate
of which sugars
53.9g
19.9g
3.8g
1.4g
2%
2%
Fibre6.1g0.5g
Protein6.8g1.7g3%
Salt16.89g1.4925%

Ratings & Reviews: 1

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Comments

  • Lynn Sullivan on 11/8/2018

    As a native of Buffalo, NY, where these wings were invented I can safely say that these taste nothing like Buffalo wings. Buffalo wings are made with a simple cayenne red pepper sauce and butter. You adjust the amount depending on how hot you want them. It is then poured over wings which have been deep fried (you can bake, but that isn't the traditional method). and served with celery/carrots and blue cheese dressing for dipping. You NEVER put sugar in them. So, while this might be a nice seasoning for wing, to call them Buffalo wings is just wrong.

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