Lighter Buffalo Chicken Wings

  • Yield: 4 servings


2pounds chicken wings, split at the joint
1/4cup cayenne pepper sauce


  1. Place wings into a large pot and fill the pot with cold water to cover the wings by 2 inches. Bring to a boil, and boil for 10 minutes. While chicken is boiling heat your broiler to high. When done, drain and place chicken wings on rimmed cookie sheet.
  2. Broil 6 inches from element or flame for 5 to 6 minutes per side. The skin should blister and brown. You are just trying to get that crunch texture added to the wings.
  3. Drizzle with reserved sauce. At this point you can toss them to make a covered wing or leave a bit uncovered for less messy eating.

Recipe courtesy of

Nutritional Info *per serving

  • Calories 240
  • Fat 12 g
  • Sodium 710 mg
  • Protein 27 g