Healthier Buffalo Chicken Wings

I like this idea. I also grill chicken breast and put the sauce on it in a fit of desperation when I really miss wings.

Lori

You talk about reserved hot sauce but i can't see where you use it hot. I tend to add hot sauce to my grilled chicken but it is not the same, but decent substitute. I am with Lori

Desiree

Wow. I never thought to boil them first! I usually bake mine at 400 degrees with a tiny bit of evoo/seasoning for 40 min. Then I drizzle with hot sauce and put back in for another 5-10 min. They come pretty darn clothes to tasting like fried ones.

Izabel

*close*

Izabel

I use Alton Brown's method, which is steaming and then baking on an elevated rack. Awesomeness with awesomesauce. I think I'd worry about boiling them zapping some of the flavor, but if I'm ever looking to try a different method, I'll try it.

And using Frank's is the best choice for classic wings. So many of the others are weird concoctions of HFCS and thickeners.

Andi

We do them this way frequently, the other way is to put them on cooling racks on the baking sheets and bake them for a little and then brush the wing sauce on them and broil them. They are awesome! Your way lends to the best wings though. Yum-E!

Lauren

I have been baking chix wings for a while now (still a greasy mess) + recently tried an Alton Brown technique with success. Steamed wings 10 min (sure boiling would have same effect of rendering fat), pat dry with paper towels then put on sheet and refridgerate for 1 hour to dry skin. The drier skin helped the sauce cling to wings.

Debbie

I love wings also. I'm a little surprised to see Ellie leaving the chicken skin on when it has been stated for many years NOT to eat the skin.

Annie

I've been cooking my chicken wings in a NuWave oven. The fat drips off to the bottom pan and the wings are juicy inside and crispy outside. My inlaws always deep fry their wings, and after having them try them done this way, I think we talked them into buying a NuWave. Best part is the kitchen doesn't get hot in the summer (as opposed to heating up the oven or a deep fryer).

Rebecca

You are awesome! I am from Buffalo and one food I miss is Chicken Wings! In my opionion Franks Hot Sauce is the only way to get true Buffalo Chickens. Thank you for making them more skinny! I'm going to make these this week!!

Jennifer @ Peanut Butter and Peppers

That sounds good, and I have baked my wings when the weather's lousy, but my all-time favorite way to eat wings is grilled. Blows the fried ones right out of the water!

Alex

I love hot wings, and have been making them unfried for years. Haven't tried boiling them first, but I simply bake them at a high temp to get that crispy texture. I also use Frank's Red Hot as you do! Now I want wings today!

Lynda

Hi there! Does boiling vs. steaming vs. baking vs. grilling them have any affect on the fat content of the wings after they're cooked? (i.e. which of them is the healthier way to go?) I'm just curious. One comment mentioned "rendering the fat" (via the Alton Brown method) which piqued my curiosity.

Angie M.

I'll be using this recipe when I host my sports-game watching parties. I never thought of broiling to crisp them up -- that's a great idea!

Stephanie G

Tried this tonight...boiled extra long...worked GREAT! Tossed in the sauce and the meat fell off the bone and skin!!

Jen M

@Angie M. Each method helps render fat...Pros+Cons: Boiling-boils away flavor but could defat H2o + freeze as light stock. Steaming (takes time unless you have a large steamer...I steam in 3 batches but always make 3lbs). Would paper towel dry both methods + fridge to dry out skin (I also salt to "brine")+ leave overnight but 1 hr works. Rack is good idea but I abhor cleaning so I just use non-stick alum foil; bake or broil needs rack to avoid greasy mess (+oven cleaning). Grilling...prob best @ getting rid of fat but I always overcook those tiny things on my gas grill. I live in NE + have been known to snow blow a path to my grill so if anyone has a suggestion on grill timing+temp, I'm up for that!

Debbie

If you need to cook a ton of wings, you can use your grill instead of the broiler. I like to wait to put on the sauce until the wings reach the table to keep them crispy.

Christina

I made these wings for the hubby & boys - They actually preferred over the deep fried versions we usually cook.

We also waited to sauce them up when the boys got to the table. :)

Christina

Thanks for the follow, just had a quick look at your tweets and to my surprise chicken wings are the first recipe I see, something I wouldn't cook but love them at my local restaurant..nice one snack girl : - )

Linda

I bake mine in the oven and not boil first. Is that still as healthy? :\

Kimmy

I have always fried my wings, but I will try this recipe. I also fully cook my wings add the sauce and put them back in the oven to cook the flavor into the wings a little better and make them a little less messy. I then either cover them again before serving or I dip them in more hot sauce as I eat them. I live franks hit sauce, but I also like sweet baby rays buffalo marinade.

Sheena