Baked Buffalo Wings

Baked Buffalo Wings3

Football is not complete without Buffalo Wings and with the Super Bowl coming up I wanted to find a wing recipe that would be tasty and lower in calories then the regular deep fried version. Since these wings are baked, they are about 400 calories less per serving then deep fried.

The wings are first simmered in the ingredients, so the flavor really soaks into the meat, not just a coating on the skin. The recipe calls for unsalted butter and low sodium chicken broth, I recommend that both of these item be used or the wing sauce can be too salty. These wings can be prepared ahead of time, I found they reheat well. Enjoy!
Baked Buffalo Wings
  • 3 lbs chicken wings, split at the joint, tips removed
  • 4 stalks celery cut into thirds
  • 4 carrots, cut in half
  • 2 bay leaves
  • 1 cup fat-free-low sodium chicken broth
  • 1 cup Frank's RedHot sauce
  • ½ cup water
  • 2 tbsp paprika
  • 2 tbsp unsalted butter
  • 1 tbsp honey
  1. Preheat the oven to 425°. coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces carrot, bay leaves, chicken broth, hot sauce, paprika, butter, honey and ½ cup water. Bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer wings to the prepared baking sheet and arrange in a single layer; reserve sauce in the skillet.
  2. Bake the wings, turning once, until the skin is golden and crisp., 30-35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard carrots, celery and bay leaves. Reserve one quarter of the sauce for serving.
  3. After baking is complete, return the wings to the skillet and toss with the remaining sauce.
  4. Serve with celery and carrot sticks with your favorite dipping sauce.


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