We know it’s hard to believe but these Buffalo sauce chicken wings are actually broiled, not fried, to a perfectly crisp finish and don’t contain any butter in the sauce. Lip-smackingly lovely is what we think. Have another. We won’t tell.
LC Little White Lies Note
Low-fat wings may seem to be something of an oxymoron. We realize that. Yet no one needs to know that this broiled Buffalo wings recipe contains no butter. And seeing as the results still draw on the requisite hot sauce and an über cheesy, über easy blue cheese dip, you and your guests may not miss the butter. Whatever you choose, whether to tell the truth or commit a little white lie, don’t forget the beer. And the napkins.
Broiled Buffalo Wings
- Quick Glance
- 25 M
- 40 M
- Serves 4
Preheat the broiler. Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth.
Move the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to 6 minutes. Turn the wings over and broil until cooked through, 4 to 5 minutes more.
Place the wings on a baking sheet, drizzle with the reserved sauce, and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve the broiled Buffalo wings with extra hot sauce on the side, celery sticks, and the blue cheese dip. Originally published February 1, 2012.
Recipe Testers' Reviews
EVERYONE LOVED THESE WINGS. No one even believed they were a healthier version! All I could find at the market were chicken drumettes — they looked like tiny, finger-sized chicken legs. The butcher said they would work the same. The recipe came together so quick and easy.
The only thing I did differently was line my broiler pan with aluminum foil. When I took my wings out to toss in the sauce, I did this in a different bowl, rather than in the pan with all the grease. I removed the foil to get rid of the pan grease and put down a new sheet, then poured the wings back onto the pan and returned them to the oven. I broiled the wings on each side for four to five minutes more (she did not say each side, but I thought mine needed it).
The wings, or drumettes, were perfectly browned. My teenage boys thought this was the best recipe I have tested! We’re not big Greek yogurt fans, but I had some blue cheese dressing we used instead. On a scale of 1 – 10, this was a 12!
Excellent wings, as described. These wings were incredibly easy to make. I didn’t have a “broiler pan,” as requested in the recipe, so I used a cast-iron grill pan. The grill pan worked incredibly well, as the extra fat from the skin of the wings dripped off. I suggest trying this method if you own this type of grill pan.
I ended up dipping each wing into the sauce instead of drizzling the sauce over the wings. I did find the sauce to be rather thin, and it didn’t stick to the wings as a fattier, butter-laced sauce would, but it was packed with flavor. I liked the heat the Frank’s Red Hot provided and the ever-so-slight tang from the lemon juice. I recommend serving the remaining sauce with the wings, and I also recommend broiling the wings a little longer than the recipe suggests. Delicious. Thanks, Ellie Krieger!