Buffalo Crunch Wings©


  • 2.5lb-1kg chicken wings (already cut)
  • 1 teaspoon black pepper
  • ½ teaspoon white pepper
  • 5 garlic cloves (crushed)
  • 3 tablespoons honey
  • 2 teaspoons celery salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 4 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 6 tablespoons sriracha hot sauce
  • 7oz-200g cornflakes cereal
  • 1 ½ tablespoons cayenne pepper
  • ½ teaspoon salt
  • 1 ½ teaspoons white pepper
  • 2 medium eggs (free-range)
  • 3.3fl oz-100ml semi-skimmed milk
  • Spray oil


  1. Place the chicken wings into a large mixing bowl and add all of the marinade ingredients (not the crunch ingredients). Give everything a good mix, cover with cling-film and pop into the fridge overnight
  2. When ready to continue, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. To make the crunch-in a food processor add the cornflakes, cayenne pepper, salt and white pepper. Blitz into a crumb and pour onto a plate
  3. In a separate mixing bowl whisk the milk and eggs together until thoroughly combined and set next to the plate of cornflake crunch. Remove the marinated wings from the fridge
  4. One by one, dip each wing into the egg mixture followed by the cornflake mixture- making sure that every part of the wing has been coated. Shake off the excess mix and place the wings onto the roasting rack/pan. Spray each wing lightly with the oil and cook for 45 minutes. There is no need to turn the wings when cooking on a Vulcan Roaster.
  5. Ensure the meat is thoroughly cooked and not pink- serve once cooked through and golden brown

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