Healthier Boiled And Broiled Buffalo Chicken Wings

This recipe is a combination of several different methods that i have used over the years trying to lighten up wings and still keep them crispy while finishing in the oven. it takes a little prep time and has a few extra steps but once you see the crispy non-greasy (well a little less greasy than fried) wings that result, i think you will be pleased. this recipe can be adjusted up or down depending on how many wings you need to prepare. don't forget the celery, blue cheese, and carrots to serve alongside.

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.

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.

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.

Ingredients

chicken wings, cooking spray, aluminum foil, garlic powder, onion powder, lemon juice, dried thyme, red pepper flakes, cayenne pepper, salt, all-purpose flour, ziploc bag, hot sauce, unsalted butter, apple cider vinegar