There will be a lot of wings eaten this Super Bowl Sunday, over a billion according to the National Chicken Council, and many of them will be Buffalo Chicken Wings. The story goes these wings got their start at the Anchor Bar in Buffalo, NY and boy, have they caught on, with good reason. Spicy tangy crisp wings, cooled down with a little bleu cheese sauce – what’s not to like?
Buffalo chicken wings are traditionally fried, but can be baked, broiled or grilled, too. I’ve gone the grilling or broiling route, a bit healthier, and they come out nice and crispy and charred. Roll the wings in the spicy hot sauce and it’s chicken wing heaven!
The Buffalo Chicken Wings will char nicely. Keep an eye on them to make sure they don’t burn.
Everyone’s grill or broiler is different so you have to watch the chicken wings. They go about 8 minutes per side at medium high on my grill, cover down. Broiled on high, about 6 inches from the element, my wings went about 8 minutes on the first side and 3 minutes on the second side (keep the oven door closed and it’s a good idea to run your fan – they do smoke a little). The meat should no longer be pink when done and should be at least 165 degrees F near, but not touching the bone.
The sauce for the Buffalo Chicken Wings is nice and spicy and without the usual butter it’s healthier, too!
I’ve omitted the usual butter in the sauce for my Buffalo Chicken Wings. Lower calories, naturally dairy free, and you really don’t need it. It’s just hot sauce and spices and it is really good! You can serve the Buffalo Chicken Wings according to tradition with bleu cheese dressing and celery sticks. I’ve also given a recipe for an equally good dairy free dip.
Cook up a batch of Buffalo Chicken Wings for the Super Bowl or any time finger foods are on the menu!
- 2.5 pounds chicken wing pieces or 2.5 pounds whole chicken wings (about 16 wing pieces)
- ½ cup hot sauce (such as Frank’s)
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 Tbsp paprika
- 1 Tbsp brown sugar
- Bleu cheese dressing
- Celery sticks
- If making dairy free dip:
- ⅔ cup mayonnaise
- 2 tsp lemon juice
- 1 tsp dried dill weed
- If starting with whole chicken wings, cut off the wing tips and discard and then cut the drummette apart from the center section at the joint.
- Place wing pieces in a zip lock bag.
- Mix hot sauce, spices and brown sugar.
- Pour all but ¼ cup of the sauce into the bag with the chicken wings.
- Seal bag and massage sauce on to wings.
- Refrigerate to marinate for at least a half hour or more.
- You can grill the chicken wings or broil them if it’s too cold or snowy for grilling.
- Heat grill on medium high.
- Remove from marinade, discard marinade, and grill chicken wings, cover down about 8 minutes per side until no longer pink inside, to an internal temperature of at least 165 degrees F.
- Heat broiler on high.
- Remove chicken wings from marinade, discard marinade, and place wings on a foil lined sheet pan.
- Broil about 6 inches from heat (oven door closed) about 7-10 minutes on the first side and about 3 - 6 minutes on the second side, until charred and no longer pink inside, to an internal temperature of at least 165 degrees F.
- Times will vary depending on your grill or broiler so keep an eye on the chicken wings as they cook to prevent burning.
- Once cooked, toss with reserved ¼ cup sauce and serve with bleu cheese dressing and celery sticks or make the dairy free dip that follows.
- Mix ⅔ cup mayonnaise, 2 tsp lemon juice, 1 tsp dried dill weed.