Level: Easy
Yield: 24 chicken drummettes and wingettes
Nutritional Analysis Per Serving (Serving Size: 1 of 24 servings)
Calories: 99
Total Fat: 7 g
Saturated Fat: 3 g
Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 8 g
Cholesterol: 49 mg
Sodium: 185 mg
Total: 25 min
Prep: 5 min
Cook: 20 min
Craving crispy, fiery Buffalo wings without the deep-fry hassle? Fire up your oven's broiler for this quick, mess-free method that delivers bar-worthy flavor in just 25 minutesperfect for game day or any craving!
Ingredients ()
- 12 chicken wings (3 pounds), tips removed, split
- 1 teaspoon vegetable oil
- Kosher salt and freshly ground black pepper
- cup hot pepper sauce
- cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- Celery sticks and blue cheese dip, for serving
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Instructions
- Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour cup water into the pan, and fit with a wire rack.
- Toss the wings with the oil, 1 teaspoons salt, and 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.
- 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 slightly thickened, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.
