Baked, not fried, these wings will be the hit at your next party!
Traditional buffalo wings are deep fried and made with lots of butter. These are broiled to reduce fat and calories and we eliminated the butter altogether. You can adjust the heat to your taste. Great for appetizers, lunch or dinner!
Lighter Buffalo Wings
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 2 chicken wings • Old Points: 5 pts • Points+: 5 pts
Calories: 204 • Fat: 5.4 g • Carbs: 2.3 g • Fiber: 0.6 g
- 3 lbs (about 18) chicken wings
- 1/2 cup + 2 tbsp Franks hot sauce
- 1/4 cup white vinegar
- 2 tbsp oregano
- 4 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder
- salt and fresh pepper
- 2 celery stalks, sliced into strips
- 2 carrots, peeled and sliced into strips
- low fat blue cheese dressing (extra pts)
In a large bowl combine chicken, 2 tbsp hot sauce, vinegar, oregano, paprika, garlic powder, chili powder salt and pepper. Mix well and let marinate for 30 minutes.
Place wings on a broiler rack and broil on low, about 8 inches from the flame for about 10-12 minutes on each side. (All ovens are different so be careful not to burn and make sure it is cooked before removing)
While chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with celery and carrot strips and blue cheese dressing or dipping.
They look delicious!
ReplyDeletethanks for the recipe...i love wings!!
ReplyDeleteI love Frank's hot sauce. Yum. This is a great way to indulge without the bulge. :)
ReplyDeletebroiling these is a great idea! broilers are so underrated....
ReplyDeleteHi Gina!
ReplyDeleteI'm absolutely thrilled to have found your blog! I can't wait to try some of your recipes!
Carol
Hey Gina - these look magnificent - will definately be trying in the near future... have to say that I love your blog!!
ReplyDeleteI've made these several times now & we all just love them! Thanks for posting!
ReplyDeleteO M G!!!!!!!!! I made this tonight with boneless skinless chicken thighs since hubby is one of the few men who doesn't care for wings, or any chicken on the bone.
ReplyDeleteI am sure it would have been even more flavorful on the bone, but we didn't miss it. SOOOOO good and super juicy. Gina, thanks for the tips on low broil setting. I used to do chicken on high and it always overcooked. This works sooo well-faster than the oven but still mmm mmm juicy.
We were bad and had them with baked sweet potato fries. YUM!
OK. Making these for the first time today. Wish me luck.
ReplyDeleteThey'll be great!
ReplyDeleteI got this recipe on another site too and it is AWESOME. Only problem with it that I had was trying to take the skin off these little suckers. I just gave up after about 5 of them, cooked with skin on, I am sure that added way too many points but the taste of this recipe is great!
ReplyDeletelol, my recipe doesn't remove the skin, that would be pure torture!! what site did you see this on?
ReplyDeleteHi Gina,
ReplyDeleteWhen marinating the wings, do I put them in the fridge or leave them to marinate on the counter? Please help.
Leave them refrigrated, enjoy!
ReplyDeleteYummy! these look beautiful! I LOVE wings!! I'm curious, does the calorie count include the sauce, or is it only for two wings?
ReplyDeleteOnly the wings.
ReplyDeleteIf you can't broil these, would just baking them in the oven work?!? What temp and how long would you say? I want to make these, but don't have a broiler setting on my oven :/
ReplyDeleteSure, 400° until golden or you can grill them!!
ReplyDeleteI'm curious, what is the purpose of the vinegar? The hot sauce is typically a vinegar base to begin with. I see there hasn't been an unhappy cook, so obviously they're great the way they are!
ReplyDeleteAnother amazing recipe I am in skinny recipe heaven ever since I found your website! Thanks Gina!
ReplyDeleteDo marinate the wings while still frozen or should they be thawed out? Love your blog!
ReplyDeleteRozanne- Vinegar tastes good Marinaded on chicken.
ReplyDeleteSkinny heaven, love that!
I marinate them after they thaw.
Making these to have while watching football today! They are in the oven right now, can't wait to try them!
ReplyDeleteTHESE ARE AWESOME!!!! Left out the oregano (on purpose) & paprika (mistake) and my husband said he can NEVER eat any other chicken wings! these were the best EVER!!!
ReplyDeleteI have a question - I am putting these into my WW online recipe favorites. Their calculator assigns a point plus value of 3 to just one wing, cooked, with skin and bone. Am I doing something wrong in the calculations? thx! Tricia
ReplyDeleteWhat if you don't have a low broiler setting? My oven just has "broil" as an option.
ReplyDeleteDelicious!
ReplyDeleteIf your broil only has one setting just keep an eye on it so they don't burn. If you can adjust the distance from the flame, move it about 6 inches from the flame.
ReplyDeleteHi there,
ReplyDeleteWhat temperature on the broil? My oven makes me select a temp. I am making these along with your buffalo chicken dip and crock pot 3 bean turkey chili. The chili is amazing. This is the second time I am making it.
I'm not sure how your oven works, broil is usually a flame that flame broils. I don't want to guess and give you the wrong info but I would set it to a high heat.
ReplyDeleteWhere I live our wings come cut in half. Are the points per two "wings" and two "drumsticks" or per one wing if not cut in half?
ReplyDeleteThank you!
Do you think chicken breast cut up into chunks or strips would work? I'm making them for my boyfriend and myself and he hates chicken on the bone and dark meat...(weird, I know!).
ReplyDeleteThese sound great. I heard if you put chicken on a cooling rack on a baking sheet, then it will come out crispier. Are those crispy? I was thinking I could bake @ 425. I have an electric oven with broiler settings.
ReplyDeletewow!! You are so talented! These are soooooo good, it was hard to stop at 2 - but I did :)
ReplyDeleteJust made these and they're fantastic! My boyfriend, who is very picky about his buffalo wings, said these are the best he's had in a while.
ReplyDeleteI also made these for Superbowl, along with the Blue Cheese dressing. Both are delicious! I love that there is no butter! I used chicken tenders and they were nice and juicy. I used the marinade as written, and only brushed on the hot sauce at the end- loved it! Used some of the Blue Cheese for an iceberg wedge salad the next night-soooo good! Thank you for all of your wonderful recipes! ~Amy :)
ReplyDelete