6 February, 2017
Billy-O’s Buffalo Chicken Wings
I like my wings crispy, but I don’t like to deep fry them because of the extra calories. Using the Billy-O’s Buffalo Chicken Wings recipe below takes a bit more time but they come out extra crispy and with even fewer calories due to the rendering off of the fat during the steaming process.
Try this recipe and tell me what you think on my Facebook page.
Ingredients
- 12 whole chicken wings
- 3 ox butter unsalted
- 1 clove garlic minced
- 1.5 cup hot sauce
- 1.5 tsp salt
- 1 tbsp fresh broccoli
Servings:
Instructions
- In a 6-quart saucepan, with a steamer basket or colander and 2 inches of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard. Separate the wings at the joint.
- Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
- Remove the wings from the basket and pat dry. Let the wings cool and then place on a pan lined with paper towels and place in the refrigerator for 1 hour. (This step helps render the fat for a crispy wing. I like my wings crispy.)
- Preheat the oven to 425 degrees F.
- Remove wings from refrigerator. Place on a baking sheet and place on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown and crispy.
- While chicken is cooking, add butter, salt, garlic, hot sauce and brown sugar to a small saucepan and stir until warm.
- Remove the wings from the oven and transfer to the saucepan and toss with the sauce. Serve warm.
Recipe Notes
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