Using LG’s broiler in the oven, this is a mess-free (no deep-frying!) take on classic chicken wings.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 24 chicken drummettes and wingettes |
Ingredients
- 12 chicken wings (3 ½ pounds), tips removed, split
- 1 teaspoon vegetable oil
- Kosher salt and freshly ground black pepper
- ½ cup hot pepper sauce
- ¼cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- Celery sticks and blue cheese dip, for serving
Instructions
- 1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack.2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once.3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 99 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 49 mg |
| Sodium | 185 mg |