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.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 4  lbs chicken wings
•  cooking spray
•  aluminum foil
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 1  tablespoon lemon juice
• 1  teaspoon dried thyme
• 1  teaspoon red pepper flakes
• 1  teaspoon cayenne pepper
• 1  teaspoon salt (optional)

• For added crispiness

• 1⁄2 cup all-purpose flour
• 1  tablespoon onion powder
• 1  tablespoon garlic powder
• 1⁄2 teaspoon cayenne pepper (optional)
• 1  large  ziploc bag

• For the Sauce

• 2  cups  hot sauce (I use Louisiana)
• 2  tablespoons unsalted butter
• 1  tablespoon lemon juice
• 1  tablespoon apple cider vinegar

Directions

1. Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
3. 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.
4. While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
5. 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.
6. While wings dry and their temperature cools combine flour and other spices in plastic bag.
7. Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
8. Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
9. Set oven to broil on HIGH.
10. Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
11. Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
12. Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.