Prev Recipe Next Recipe

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

Save Recipe Print

Total:: 25 min
Prep:: 5 min
Cook:: 20 min

Yield:: 24 chicken drummettes and wingettes

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Broiled Buffalo Chicken Wings
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 24 chicken drummettes and wingettes
Ingredients: 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