Broiled BBQ Buffalo Wings
Let’s say you are in the middle of this intense raw food detox because you’ve been eating waaay too much sugar and your body is pissed!
And let’s say you are really committed to this, despite the fact that you have been craving everything in sight.
Let’s also say that your husband is on the exact complete opposite diet, and
asks begs you to make hot wings for game day.
So you do this for him, even though it is torture. You can’t and won’t eat it even though you know how delicious it is going to be. Do you win a wife of the year award? I sure hope so…
This recipe has actually been a favorite of my husbands pretty much since we met and I first made it for him. It is a cross between a BBQ style wing and a Buffalo style wing. I accomplished this by mixing bbq sauce with buffalo sauce. It’s science.
The broiler gets them really crispy and caramelizes the sauce. They are sticky, crunchy, spicy, sweet, messy, and incredibly delicious!
I have also had this idea for a while to serve hot wings as an appetizer at a party. You fill little shot glasses with ranch or blue cheese, add a little stick of celery or carrot, and top with the wing! Cute, right?!
The only thing I didn’t think of when setting these up was putting a napkin under each. Napkins are definitely necessary with these. Scratch that. Just lick your fingers.
Alright, now I just need to have a party so I can do this. If you’ve never made wings from scratch this is THE technique.
It’s not even worth dredging them and frying them. Too messy. Takes too long. Who wants that? Also, you want these in your belly asap. I’m not kidding.
- 4 lbs chicken wings, split and wing tips removed
- 1 TBSP canola oil (or vegetable)
- non-stick spray
- salt and pepper
- 1½ cups hickory smoke BBQ sauce
- ½ cup hot sauce
- Allow the wings to sit at room temperature for 10-15 minutes to take the chill off.
- Preheat your oven broiler.
- You will want to use a broiler pan if you have it. If not, line a sheet pan with foil and place an oven safe cookie rack over the sheet pan.
- Spray the broiler pan or the cookie rack with non-stick spray.
- Pat the wings dry with paper towels. (you want to get rid of the water moisture so they will crisp nicely)
- In a large bowl toss the wings with the canola oil and a generous amount of pepper and salt.
- Spread the wings on the broiler pan or cookie rack in a single layer.
- With the oven rack on the second rung from the top, place the wings under the broiler for 8 minutes.
- Remove from the oven, flip the wings oven, and place back under the broiler for another 8-10 minutes, just until barely cooked through.
- Meanwhile, combine your bbq sauce and hot sauce in a sauce pan and heat through.
- Remove wings from the oven and brush with a coating of sauce.
- Place back under the broiler for 2 minutes.
- Remove from the oven and brush the same side with another coating of sauce.
- Flip wings over and brush with a coating of sauce.
- Place back under the broiler for another 2 minutes. (you may go longer if you want even more char and crispiness. Just watch closely!)
- Serve with additional sauce and ranch or blue cheese if desired!
Amount Per Serving: Calories: 0