I knew I was onto something when my husband, one of the world’s most critical, and perhaps most experienced, Buffalo wing eaters, reviewed these as “Excellent wings!” That’s just the response I was going for and it is especially meaningful when you see how their numbers stack up against the ones he’s used to eating. The secret to keeping them crispy and flavorful without the saturated fat and calories is to par-boil, then broil the chicken instead of frying it, and use a touch of oil and broth in the tongue-tingling sauce in place of the usual load of butter.–Ellie Krieger
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
- 1. 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.
- 2. Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth.
- 3. Transfer 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.
- 4. Transfer the wings to 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.
- 5. Serve the broiled Buffalo wings with extra hot sauce on the side, celery sticks, and the blue cheese dip.