Crispy Baked Buffalo Wings

Tomorrow is Sunday and that means, FOOTBALL!! If you are planning a little gathering of friends, you definitely have to feed them these. I have made wings before, but I could not master the crispy skin when I baked them. Fried wings always gave that crispy skin I wanted, but with tons more calories. Then I found this beautiful method. Taking the time to boil the wings, then broil them is worth it! By seasoning the water, you get a great flavor throughout the meat. Then putting them under the broiler gives them that crispy skin that you could only get by frying...but that was before. No longer do you have to throw your wings in a vat of fatty oil. Just boil and broil. Super simple, and even more delicious!!

I later added a bit of Franks Buffalo Sauce. Great combination of flavors!

You can see the spices from the seasoned water. I think that step is so important, because it doesn't just help get the crispy skin, but gives a full flavor throughout the meat. *Also when broiling make sure to place the oven rack to the second to bottom rung. If the chicken is too close to the broiler you get burnt chicken. You don't want that!

I'm all about the sauce! Who needs ranch dressing or blue cheese when you can just dip it in extra sauce. :)

Crispy Buffalo Wings
adapted from food.com

Ingredients:
2 lbs chicken wings
1 tablespoons chili powder
2 tablespoons red pepper flakes
1 tablespoon salt
1/2 cup Louisiana hot sauce
1/2 cup buffalo sauce (Franks buffalo wing sauce works great)
2 tablespoons unsalted butter

Directions:

1. Fill a large pot half way with water and then add the first 4 ingredients.
2. Bring water mixture to a boil and then boil for 15 minutes.
3. Transfer wings to a baking sheet coated with cooking spray. Place oven rack on second to bottom level. Broil wings for 15 minutes on each side. (For crispier wings, cook longer on each side, maybe 20 minutes per side.)
4. While waiting for wings, combine sauces and butter in a microwave safe dish and cook in microwave for 2 minutes, or until melted. (For thicker sauce, cook longer.)
5. When wings are done, toss them with 3/4 of sauce. Use all or use leftover sauce for dipping. 

Serves 4

Nutrition: (6 wings per servings) Calories 405; Fat 30; Carb 0; Cholesterol 119mg; Protein 30g; Fiber 0