SPICY CHICKEN WINGS WITH BATCH NO.5 BUFFALO WING SAUCE
Sticky, spicy and guaranteed to get messy. These oven-baked wings are coated in a sweet-heat glaze made with batch No.5 Buffalo Wing Sauce, then finished with toasted sesame seeds and served with a cooling side of Ranch Dressing. Napkins highly recommended.
Notes from the Kitchen
The secret to these wings is layering the sauce on during the final stages of cooking to build a sticky, caramelised glaze without burning it. Toast the sesame seeds until just fragrant for extra crunch and flavour, and always serve with a generous side of Ranch Dressing to balance the heat.
Meet the Chef
Michael Gawlik
With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.
Ingredients
Spicy Sauce:
-
1 cup batch No. 5 Buffalo Wing Sauce
-
6 tbs brown sugar
-
2 tbs soy sauce
-
2 tbs rice vinegar
-
1 tsp black pepper
-
4 tsp minced garlic
-
2 tsp salt
-
700g chicken wings
-
100g black sesame seeds
-
100g white sesame seeds
-
1 spring onion, sliced
-
Port Mahon Free Range Ranch Dressing
Method
01
To make the spicy sauce: In a small pot, whisk together the batch No. 5 Buffalo Wing Sauce, brown sugar, soy sauce, rice vinegar, minced garlic, black pepper and salt. Bring the sauce to a simmer and cook over low heat for 5 minutes. Set the sauce aside until needed.
02
To make the chicken wings: Preheat the oven to 180°C. Lay the chicken wings in a baking tray and season them with salt and pepper. Place the tray with wings into the oven, ensuring that the wings are separated and not touching each other. Cook the wings for 6 minutes. After 6 minutes, turn the wings over and cook for another 6 minutes.
03
Flip the wings over again and brush them generously with the spicy sauce. Cook for a further two minutes. Flip the wings over once more, brush them with more spicy sauce, and cook for another minute.
04
Transfer the cooked wings into a bowl and pour the remaining spicy sauce over them.
05
Place the sesame seeds in a dry pan over medium heat (no oil). Heat the seeds while shaking the pan and often swirling them with a wooden spoon. Stir until the sesame seeds become fragrant and golden brown (approximately 3 minutes).
06
Remove the pan immediately from the heat and transfer the seeds to a cold surface. Ensure that both types of sesame seeds are mixed together after they have cooled.
07
To assemble: Sprinkle the toasted sesame seeds and sliced shallots over the spicy chicken wings. Serve with Port Mahon Free Range Ranch Dressing.
