Bobby Deen shows you how to bake, then broil, chicken wings to make delicious baked Buffalo wings that will be the hit during the game on Sunday without the fat of frying.
Buffalo wings are practically synonymous with football; there’s something about giant athletes slamming themselves into each other that just isn’t quite the same without some spicy wings hitting your tastebuds. It’s really football if, by the end of any good game, you have the thrill of victory, the agony of defeat, a giant stack of bones on your plate, orange-stained fingers, and blue cheese dressing dripped on your clothing.
With this baked buffalo wings recipe, you can get all the delicious excitement of a plateful of spicy, tangy wings without the regret of waking up the next morning and realizing you ate far too many fried treats. By baking the wings, you cut out most of the fat of deep-frying, so you can wake up with only the regret of eating too much, not what you ate.
The beauty of this recipe is in its simplicity: when you first bake the wings, they just need a little salt and pepper. After they’ve baked, you top them with a simple buffalo sauce of two parts hot sauce of your choice and one part honey for a little sweet tang. Then you broil them for five minutes to crisp them up.
The most work goes into the blue cheese based dipping sauce. If you’re feeling especially lazy, you can simply use out-of-the-bottle Blue Cheese dressing, but where’s the fun in that? Bobby’s recipe uses fresh crumbled blue cheese, chopped scallions, greek yogurt, mayo, vinegar, and citrus juices to make a delightfully complex sauce that will cool the burn on your delicate palette.
So whip some up before the big game on Sunday, or if you’re really smart, make enough for yourself and some friends, and order out for wings for everyone else!
