Buffalo chicken wings are a staple in the American diet. In fact, downing a pile of fiery chicken wings is the closest most Americans get to an actual cardio workout given the amount of perspiration that comes with that sort of meal. And despite knowing these fried little pieces of heaven are bad for us, we still consume 1.25 BILLION chicken wings
each year on one given day: Super Bowl Sunday.
Now here's a healthier way to cook them — no frying, no oil — while still maintaining all the delicious goodness...
Beer, because beer and chicken wings are in a common law marriage.
1 lb. Chicken Wing pieces
1/2 cup Frank's Buffalo Wing Sauce
Ground cayenne pepper to taste (totally optional. I'm a pussy when it comes to spicy food)
Salt, A LOT of salt.
Ranch dressing on the side
- Start drinking that beer. Repeat "'Merica!" after every gulp.
- Preheat the oven to 450°F.
- Boil water in a large pot that will fit all the chicken wings.
- Add A LOT of salt to the water. The water should taste like sea water.
- Boil the chicken wings for 7-8 minutes. Then remove them and drain off the excess water from each wing. Dry them well with a paper towel.
- Place the chicken wings directly on a non-stick baking sheet pan in a single layer.
- Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side.
- Pour Frank's Buffalo Wing Sauce in a large mixing bowl.
- Toss the chicken wings in the sauce, and serve immediately. The wings should be as crispy as they would if they had been fried.
- Enjoy your chicken wings with more beer.