Broiled Buffalo Chicken Wings Recipes

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BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These can be made on the grill or in the oven.

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds of chicken wings
1/3 cup relatively mild hot sauce
4 tablespoons melted butter
1 tablespoon sherry vinegar or white vinegar
1 tablespoon minced garlic
salt and pepper

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
  • While the wings cook, combine 1/3 cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. (Or return to the broiler for a few minutes.)

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams

BROILED CHICKEN WINGS



Broiled Chicken Wings image

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.

Provided by Chef Booshman

Categories     Chicken

Time 37m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs chicken wings, segments
vegetable cooking spray (Spray Pam)
1/4 lb butter or 1/4 lb margarine
2 tablespoons vinegar (cider or white)
1 -5 tablespoon louisiana hot sauce, adjust to your heat level (not Tabasco!)
blue cheese or ranch salad dressing, for dipping
carrot stick
celery rib

Steps:

  • 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?

GRILLED CHICKEN WINGS WITH SEASONED BUFFALO SAUCE



Grilled Chicken Wings with Seasoned Buffalo Sauce image

I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin' good!

Provided by Jennifer Segal

Categories     Appetizers

Time 25m

Yield 4-6 as an appetizer

Number Of Ingredients 11

3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
1½ teaspoons kosher salt
½ teaspoon black pepper
Vegetable oil, for grill
6 tablespoons unsalted butter
1 clove garlic, minced
¼ cup plus 2 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)
¼ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon chili powder
¾ teaspoon sugar

Steps:

  • Heat the grill to medium-high. Season the wings with salt and pepper.
  • Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown color.
  • While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.
  • Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.

Nutrition Facts : Calories 627, Fat 49g, Carbohydrate 4g, Protein 42g, SaturatedFat 18g, Sugar 1g, Fiber 2g, Sodium 851mg, Cholesterol 205mg

GRILLED BUFFALO WINGS



Grilled Buffalo Wings image

This is a great recipe for grilled chicken wings. They are much better than fried!

Provided by MATTD73

Categories     Appetizers and Snacks     Spicy

Time 1h5m

Yield 8

Number Of Ingredients 6

3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground black pepper, or to taste
1 tablespoon soy sauce

Steps:

  • Preheat a grill to medium heat.
  • In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
  • Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Nutrition Facts : Calories 129.4 calories, Carbohydrate 5.5 g, Cholesterol 29.8 mg, Fat 7.3 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 2 g, Sodium 882.3 mg, Sugar 5.2 g

GRILLED BUFFALO WINGS



Grilled Buffalo Wings image

Provided by Katie Lee Biegel

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 pounds whole chicken wings
6 tablespoons unsalted butter
1/3 cup hot sauce
1 tablespoon apple cider vinegar
1 tablespoon honey

Steps:

  • In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
  • Preheat a gas grill to medium heat (about 350 degrees F).
  • Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
  • In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
  • In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

CRISPY GRILLED BUFFALO WINGS RECIPE



Crispy Grilled Buffalo Wings Recipe image

True Buffalo wings are deep fried, but I love the flavor and convenience of cooking them on the grill, and even smoking them first. And there is much less mess. Click here to tweet this

Provided by Kris Coppieters

Categories     Appetizer     Snack

Number Of Ingredients 12

3 ounces cream cheese
3 ounces quality blue cheese, crumbled
1/2 cup half and half
1/4 cup sour cream
1/2 teaspoon Simon & Garfunkel Seasoning or Poultry Seasoning
1/2 cup melted salted butter
2 cloves minced or pressed garlic
1/2 cup Frank's Original RedHot Sauce
24 whole chicken wings ((about 4 pounds (1.8 kg) for 24 whole wings))
Morton Coarse Kosher Salt
ground black pepper
6 stalks of celery

Steps:

  • Prep. To create the blue cheese dip, take the cream cheese and the blue cheese out of the fridge and let them come to room temp. Then smush them together with the spices. Mix in the sour cream and half and half. Put them in a serving bowl and refrigerate. You can do this a day ahead. Cut up the celery into 4-inch (10 cm) sections and put it back in the chiller.
  • For the Buffalo hot sauce, melt the butter over a low heat and then adding the garlic. Let it simmer for about a minute but don't let the garlic brown. Then add the Frank's RedHot sauce. Let them get to know each other for at least 3 to 4 minutes. But remember, if you don't want to use the original and you want to get creative, try one or more of the other sauces listed above. I'm partial to DC Mumbo Sauce. Like the dip, the sauce can be made a day in advance.
  • When it comes time to prep the wings, note that there are three distinct pieces of different thickness and skin to meat ratio: (1) The tips (2) the flats or wingettes in the center, and (3) the drumettes on the end that attaches to the shoulders. The thickness differences means they cook at different speeds and finish at different times. The best thing to do is separate them into three parts with kitchen shears, a sturdy knife, or a Chinese cleaver (my weapon of choice because the ka-chunk noise of chopping them off is so very satisfying).
  • The tips are almost all skin, really thin, and small enough that they often fall through the grates or burn to a crisp. You can cook them if you wish, but I freeze them for use in making soup. Separate the V shaped piece remaining at the joint between the flat and drumette. You will cook both these parts.
  • Some folks like to season them with a spice rub. That works most of the time. I find that most commercial rubs are too salty for such thin cuts, and most have too much sugar that tends to burn during the crisping phase. Besides, they just get lost under the sauces and dips. So I just season them with salt and pepper. As Rachael Ray says: "Easy peasy."
  • Fire up. You can start them on a smoker if you wish, but I usually grill them. Set up the grill for 2-zone cooking with the indirect side at about 325°F (162.8°C) to help crisp the skin and melt the fat. If you wish, add wood to the direct side to create smoke. Use a lot of smoke.
  • Cook. Add the wings to the indirect heat side of the grill and cook with the lid closed until the skins are golden. That will probably take about 7 to 10 minutes per side. By then they are pretty close to done.
  • To crisp the skin, move the wings to the direct heat side of your grill, high heat, lid open, and stand there, turning frequently until the skin is dark golden to brown but not burnt, keeping a close eye on the skinnier pieces, moving them to the indirect zone when they are done.
  • Serve. Put the sauce in a big mixing bowl or pot and put it on the grill and get it warm. Stir or whisk well. Keep warm. When the wings are done you can serve them with the sauce on the side for dipping, or just dump them in with the sauce and toss or stir until they are coated. Then slide them onto a serving platter. Put the celery sticks next to them, and serve with a bowl of Blue Cheese Dip. People can scoop some Blue Cheese Sauce on their plates, and dip in the celery and wings.

3-INGREDIENT BUFFALO GRILLED CHICKEN WINGS



3-Ingredient Buffalo Grilled Chicken Wings image

A simple Buffalo-style hot sauce delivers a big punch of flavor to these addictive grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Dinner     Hot Pepper     Grill     Grill/Barbecue     Butter     Summer     Quick & Easy

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
1 tablespoon vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/4 cup (1/2 stick) unsalted butter
1/3 cup hot sauce, such as Frank's

Steps:

  • Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
  • Melt butter in a small pot over medium-high heat. Remove from heat, stir in hot sauce, and set aside in a warm place.
  • Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, and brushing with about 1/4 cup hot sauce mixture during last minute of cooking, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
  • Pour remaining sauce into a large bowl, add grilled wings, and toss to coat. Season with salt and pepper and serve immediately.

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS



Healthier Boiled and Broiled Buffalo Chicken Wings image

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.

Provided by Canoe98

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

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)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1 large ziploc bag
2 cups hot sauce (I use Louisiana)
2 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

Steps:

  • Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
  • 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.
  • 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.
  • 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.
  • 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.
  • While wings dry and their temperature cools combine flour and other spices in plastic bag.
  • 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.
  • 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.
  • Set oven to broil on HIGH.
  • 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.
  • 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.
  • 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.

BROILED CHICKEN WINGS RECIPE



Broiled Chicken Wings Recipe image

Provided by Victor

Categories     Dinner

Time 30m

Number Of Ingredients 10

2 lbs chicken wings ((about 2 dozen chicken wingettes and drumettes))
1/4 cup olive oil ((or vegetable oil))
2 Tbsp lime juice ((or lemon juice))
2 tsp honey
1 tsp kosher salt
1/2 tsp black pepper
2 tsp powdered onion
2 tsp powdered garlic
1/2 tsp cayenne pepper ((double if you want the wings to more kick))
2 tsp dry mustard powder ((e.g. Colman's))

Steps:

  • First, prepare the oven for broiling. Position the rack about 10 inches from the broiler heating element. In my electric oven I place it in the fourth position from the top. Take note of the width and depth of the heating element, you will need that in a later step.Set the broiler to high. If you put the wings in while it's preheating they may burn so it's always a good idea to let the oven pre-heat first for about 20 minutes or so.
  • Combine all of the ingredients for the rub in a medium bowl. Add the wings and mix well until they are evenly coated all over.
  • Line a large baking sheet with aluminum foil, then place a cooling rack on top. You don't have to use aluminum foil but if you do, it will save a lot of cleaning time afterwards.
  • Dump the wings on the cooling rack and spread around, leaving some space in between the wings, while making sure that the wings will be directly under the heating element.
  • Transfer the baking sheet with the wings to the oven and let them broil for 10 minutes on high. Do not open the oven during this time as every time you open the oven you will lose heat and the heating element will be heating and getting very hot which may cause the wings brown too fast.
  • After 10 minutes, the wings will have crisped up quite nicely. If not, let the broiled a few minutes more. Otherwise, flip them and continue broiling on high for another 10 minutes, or until the desired level of browning.
  • Remove the wings from the oven, transfer to a serving platter and serve immediately. You can serve these wings as is, they are perfectly seasoned, with a dash of freshly squeezed lime juice, or with a dipping sauce, or tossed in your favorite BBQ or hot sauce.

BROILED BUFFALO CHICKEN WINGS



Broiled Buffalo Chicken Wings image

Using LG's broiler in the oven, this is a mess-free (no deep-frying!) take on classic chicken wings.

Provided by Food Network

Time 25m

Yield 24 chicken drummettes and wingettes

Number Of Ingredients 8

12 chicken wings (3 ½ pounds), tips removed, split
1 teaspoon vegetable oil
Kosher salt and freshly ground black pepper
½ cup hot pepper sauce
¼cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons unsalted butter
Celery sticks and blue cheese dip, for serving

Steps:

  • 1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack. 2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once. 3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.

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Method. In large bowl, toss together wings, soy sauce, oil, vinegar and pepper until well coated (can be marinated in fridge up to 4 hr. ahead). Place wings on grill preheated to medium. Grill, turning occasionally, 20 to 30 min. until wings are charred in spots and cooked through (internal temperature 165°F/74°C). Transfer wings to clean bowl.
From preview.safeway.ca


BUFFALO CHICKEN WINGS RECIPES - EAZYCOUPONS.COM
Buffalo Chicken Wings Recipes THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY. The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them ...
From eazycoupons.com


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how to make Grilled Chicken Wings with Buffalo Sauce. Begin by seasoning the wings with salt and pepper. Grill the wings over moderate heat, turning frequently, until golden. You don’t want the wings to char at all, so keep a close eye on the flame. Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside. When the wings ...
From tfrecipes.com


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Buffalo Wings Oven-Baked Buffalo Wings! Here's an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them …
From bestrecipes.suaramasa.com


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