Broiled Buffalo Wings

This is a recipe from Ellie Krieger's "Comfort Food Fix: Feel Good Foods Made Healthy"

Yield: 1 serving
Community Recipe from


  • Wings
  • 2 pound(s) Chicken wings, split at the joints
  • 1/2 cup(s) Cayenne pepper sauce (Franks Red Hot)
  • 1 tablespoon(s) Fresh lemon juice
  • 3 tablespoon(s) Low-sodium chicken broth
  • 3 Large ribs celery, cut into sticks
  • Blue Cheese Dip
  • 1/4 cup(s) Plain Greek style non-fat yogurt
  • 2 tablespoon(s) mayonnaise
  • 1 teaspoon(s) white wine vinegar
  • 1/3 cup(s) Crumbled reduced fat blue cheese


  1. Preheat the 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.

  2. For the dip:
  3. In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate the cheese into the dip. Make the dip up to 3 days in advance and store in an airtight container in the refrigerator. Allow to come to room temperature before serving.

  4. For the wings:
  5. In a small bowl, combine the cayenne pepper sauce, lemon juice, and broth. Reserve.

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

  7. 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 minute to heat the wings and sauce together.

  8. Serve with the extra hot sauce on the side, celery sticks and blue cheese dip.
February 2012

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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