Spicy Chicken Wing Soup
Warm up with this comforting, bold soup that brings all the zesty flavor of classic buffalo chicken wings into a cozy, wholesome bowl.
Ingredients
- •2 lbs chicken wings (900g), split at the joints with tips removed
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 stalks celery, sliced
- •2 medium carrots, peeled and sliced
- •3 cloves garlic, minced
- •6 cups chicken broth (1.4 liters)
- •1/2 cup buffalo hot sauce (120ml)
- •1 teaspoon smoked paprika
- •1 teaspoon dried oregano
- •Salt and freshly ground black pepper to taste
- •2 green onions, thinly sliced for garnish
Instructions
- 1
Pat the chicken wings completely dry with paper towels and season lightly with salt and pepper.
- 2
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- 3
Add the chicken wings in a single layer and sear until golden brown on both sides, about 5 to 7 minutes.
- 4
Remove the wings from the pot and set them aside on a plate.
- 5
In the same pot with the remaining chicken fat and oil, add the diced onion, sliced celery, and carrots.
- 6
Sauté the vegetables stirring frequently until they begin to soften, about 5 minutes.
- 7
Stir in the minced garlic, smoked paprika, and dried oregano, cooking for about 1 minute until fragrant.
- 8
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- 9
Return the seared chicken wings to the pot and bring the liquid to a boil.
- 10
Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is tender and falling off the bone.
- 11
Stir in the buffalo hot sauce and let the soup simmer uncovered for another 5 minutes to meld the flavors.
- 12
Ladle the soup into bowls, ensuring each serving gets a good share of wings, and garnish with sliced green onions.
💡 Chef tips
- For a creamier texture without mixing meat and dairy, stir in a quarter cup of unsweetened canned coconut milk just before serving.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days and tastes even better the next day.
- If you prefer less heat, reduce the amount of buffalo hot sauce and supplement with a pinch of sweet paprika.
✅ How it should turn out
The finished soup is deeply savory with a vibrant orange broth, smelling strongly of garlic and spicy buffalo sauce, and featuring tender, melt-in-your-mouth chicken.