Prep 15 mins
Cook 22 mins
This recipe comes from a book that claims this was an original recipe from Buffalo, NY. Beats me. I know this is quick, simple and has less clean up effort than frying. A local restaurant prepares them this way also.
- 1133.98-1360.77 g chicken wings, segments
- vegetable cooking spray (Spray Pam)
- 113.39 g butter or 113.39 g margarine
- 29.58 ml vinegar (cider or white)
- 14.79-73.94 ml louisiana hot sauce, adjust to your heat level (not Tabasco!)
- blue cheese or ranch salad dressing, for dipping
- carrot stick
- celery rib
- Preheat Broiler.
- Line bottom of broiler pan with foil (for easy clean up). Add a small amount of water, about 1/4 cup. (optional).
- Spray top part of broiler pan with Vegetable Spray Oil (Pam).
- Arrange chicken wing segments, top side down, on broiler pan.
- Place rack on top setting directly under heating element in oven (I have an electric oven).
- Broil for 10 or 11 minutes, flip over and broil for another 10 or 11 minutes.
- While wings are broiling make sauce.
- Place butter, vinegar, and hot sauce in a large plastic container with a sealable lid (Tupperware).
- Microwave until butter is melted.
- Place cooked, hot, wings into container with melted butter, etc.
- Shake once or twice. Open lid to let steam escape or it'll just pop off and then you will have a mess on your hands. Repeat until wings are evenly coated.
- Serve with cut up carrot sticks and celery sticks, with Blue Cheese or Ranch Dressing for dipping.
- Best served with lots of beer, but then, what isn't?
Broiling the wings is a great idea as they get nice and crisp. The sauce is good as well.