Best Low Fat Broiled Buffalo Chicken Wings Recipes

LOW-FAT BROILED BUFFALO CHICKEN WINGS

Steps:

• Put wings in a large pot and boil for 15 minutes. This will help to get most of the chlesterol and fat out.
• Preheat oven to 400 degrees.
• Spread olive oil on a baking sheet and bake wings 20 minutes or until cooked through.
• In a small pot, combine butter, hot sauce, barbecue sauce, brown sugar, garlic powder, worcestershire sauce, chili powder, cayenne, and cumin.
• Bring to a boil, and simmer for 3 minutes.
• With tongs, dip the wings in sauce, and serve.

BROILED BUFFALO CHICKEN WINGS

Steps:

• 1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack. 2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once. 3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS

Steps:

• Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
• Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs.
• While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
• Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices.
• While wings dry and their temperature cools combine flour and other spices in plastic bag.
• Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
• Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
• Set oven to broil on HIGH.
• Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
• Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
• Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.