Broiled Buffalo Chicken Wings

Using LG's broiler in the oven, this is a mess-free (no deep-frying!) take on classic chicken wings.
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 24 chicken drummettes and wingettes
Save Recipe

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. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Classic Hot Wings

Buffalo Wings

Teriyaki Chicken Wings

Pat's Spicy Fried Wings

Buffalo-Style Chicken Wings

Fried Buffalo Wings With Blue Cheese Dip

Wings for Wings in a Pigskin

Wings