Broiled Wings

So we know I love chicken wings, but I don't love having to clean a deep fryer. Years ago I had a small deep fryer and a large one, and I decided to downsize and get rid of the small deep fryer. But I sort of wish I had kept it, because it was much easier to clean, and sometimes you want just a few wings, not a big batch.

Anyway, I decided to try Ellie Krieger's method for cooking the wings. I didn't use her wing sauce recipe or her blue cheese recipe, just the method for cooking the wings, which worked surprisingly well, and is an acceptable substitute as far as I'm concerned. I will definitely use this method again.

Edit 10/27/24 had to use the Wayback Machine to bring up the recipe

 

2 pounds chicken wings, split at the joint

1/4 cup cayenne pepper sauce, preferably Frank's Red Hot, plus more for serving

1 tablespoon fresh lemon juice

3 tablespoons low-sodium chicken broth

3 large ribs celery, cut into sticks

1 recipe Blue Cheese Dip (recipe follows)

 

Preheat Broiler.

 

Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.

 

Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth. Reserve.

 

Transfer the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to 6 minutes. Turn the wings over and broil 4 to 5 minutes more.

 

Transfer the wings to a baking sheet, drizzle with the reserved sauce, and toss well to coat. Place the baking sheet under the broiler for 1 minutes to heat the wings and the sauce together.

 

Serve with extra hot sauce on the side, celery sticks, and the blue cheese dip.