I have never been to a bar in the U.S. that didn’t serve buffalo wings. There are some restaurants (I use this term loosely) that have absolutely mastered the buffalo wing, some are mediocre, and most are the absolutely terrible frozen and then deep fried sort. The differences are vast, but the common denominator seems to be the deep fat frying. I’ve eaten a frightening amount of them, though in recent years have banished them from my diet when I came to my senses. I still crave them though, and whenever I see them on a menu, I’m tempted. These lightened up baked wings have all of the flavor of a great batch of pub wings. They’re crispy on the outside, succulent and juicy in the middle, and have that traditional eye-watering, sinus clearing kick.
- 1 large pot with lid (I used my six quart dutch oven)
- Steamer basket
- Large baking sheet
- Basting Brush
- 1 pound small chicken wings (separated at joint, and wing tips discarded or frozen for broth) This ended up being about 24 small wings
- 1 teaspoon garlic powder
- 2 tablespoons peanut oil (or other high smoke point oil)
- 1/2 cup (4 ounces) Louisiana style hot sauce (I prefer and recommend Frank’s Red Hot)
- Blue cheese dip, or ranch dressing for dipping, and putting out the fire in your mouth. Of course, I recommend my own Guiltless Bleu Cheese Dip - Recipe here
Frank’s makes a buffalo wing sauce, but when I looked at the nutrition information the only difference I noticed was double the sodium, and an addition of garlic. I decided to go with the original (which is already sodium heavy) and just add garlic.
If you’re not a fan of spicy foods, this same recipe can turn into teriyaki wings, barbecue wings, ect, with a simple sauce swap. Or maybe impress your guests by doing wings 2 ways.
- Wash and dry chicken wings. Separate at joint, and discard wing tips
- Add 1/2 inch water to your pot, and place steamer basket in the bottom
- Bring water to a boil, and turn down to low
- Add chicken wings, cover, and steam for 15-20 minutes. Check the pot half way through to be sure all of your water hasn’t evaporated. If it’s low, add 1 cup more
- Prepare your baking sheet by lining with foil, and brushing with 1 tablespoon oil
- Add wings to baking sheet in a single layer and brush with remaining oil
- Broil on medium/high for 15 minutes, turning halfway through or until skin is crisp and begins to take on some color
- In a large mixing bowl, stir together 1/2 cup hot sauce with garlic powder. Add wings and toss to coat
- Serve with creamy dip and celery sticks
Baked buffalo wings are perfect for sharing, and of course pair perfectly with their culinary soul mates, bleu cheese dip and beer. Serve these up to your friends on game day, and feel great knowing you’ve saved their arteries from a trans-fat attack without sacrificing one tiny morsel of finger-licking-deliciousness.