ourfarmerhouse.com
This healthier version of Buffalo Chicken Wings is a favorite snack for game days! Not only are they bite-sized and easy finger foods, but they are also loaded with flavor!
brooke farmer
If the wings are whole, you need to split them at the joint to separate the drumette from the wing (or the “flat”) to make 12 pieces. Cut the piece that looks like a mini drumstick away from the middle part, cutting through the joint.
Place the wings in a large pot and cover them by 2 inches with water. Bring to a boil, cook for 10 minutes, and then drain in a colander.
Run cold water over the wings to cool them down quickly. Then using your hands, gently peel the skin off of the wings, being careful not to pull the meat off of the bones. Use a paper towel to get a better grip.
In a medium mixing bowl, mix all of the sauce ingredients together, reserving half of it. Toss the boiled wings in half of the sauce. Place the sauced wings on the prepared baking sheet and broil for 4-5 minutes on each side, until cooked through.
Carefully toss the wings again in the remaining sauce and then place back under the broiler for an additional minute to heat the sauce and crisp the wings.