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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Crispy, hot wings without the hassle of deep-frying or the lengthy marinating process. Though I live a mere hour's drive north of the city from which buffalo wings originated, I can't find a place that makes decent wings. This recipe is a combination of a wing recipe from Better Homes and Gardens cookbook and the sauce we always used at home. Ingredients:
2 lbs chicken wings |
1/4 cup butter |
1/2 cup frank's red hot sauce |
Directions:
1. Cut off wing tips; discard. Separate wings at joint.
2. Place wings in a single layer on a wire rack inside a shallow pan (to catch grease). (You can use a broiler pan, but the super thin bars of the wire rack keep the meat from sticking).
3. Broil 4 to 5 inches from heat for 10 minutes or until lightly browned. Use the stove fan if you have one; the grease from the meat makes a lot of smoke.
4. Turn. Broil another 10 to 15 minutes or until meat is no longer pink.
5. Meanwhile, microwave butter in large, microwave-safe bowl.
6. Add hot sauce.
7. Add wings to bowl and cover. Shake until wings are well coated.
8. Serve hot with celery ribs, carrot sticks, and blue cheese dressing, if desired.
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