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Oven Broiled Buffalo and Teriyaki Chicken Wings | Game On.

What is football season without some Buffalo or Teriyaki chicken wings? "Not a whole lot" my husband and his guys would tell you. Usually these wings are deep-fried, but since I don’t have a deep fryer in my NYC apartment, I use the next best thing: my oven! I usually divide a batch of wings and coat half of them in buffalo hot sauce and the other half in Teriyaki sauce. These oven-broiled wings are just as crispy and messy as the deep-fried ones and I find that the sauce directly cooks into the meat giving it a deeper flavor. The bonus: they’re healthier too!

Oven-broiled Buffalo & Teriyaki Chicken Wings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving: 6 people

Ingredients:

3 pounds chicken wings ( I usually divide them into two batches 1.5 pounds each)

3 tablespoons butter

1/3 cup hot sauce (my favorite is Frank's Red Hot)

1/3 cup teriyaki sauce

Ranch or blue cheese dressing to dip (find my homemade recipe)

Directions:

If the wings are not separated, use a kitchen knife or scissors to remove the wing tip. Then cut between the joints to separate the wing into the forearm and little drumstick. Leave the wings out on top of the countertop to keep at room temperature (this way the melted butter won't solidify). Equally divide the 3 pounds of wings into two bowls with 1.5 pounds each.

In a small saucepan, melt the butter over medium heat. Remove from heat and whisk in hot sauce. In one bowl, toss wings with half of the buffalo sauce and reserve the other half of sauce. Allow the wings to marinate for at least 30 minutes on the countertop.

In another bowl, toss the remaining batch of wings with the teriyaki sauce. Allow the wings to marinate for at least 30 minutes on the countertop.

Position a rack on the upper third of the oven and turn the broiler on high. Line two baking sheets with aluminum foil.

Remove wings from marinade and shake off excess liquid. Arrange both batches of wings on separate baking sheets in a single layer, spaced apart and broil for 8 to 10 minutes, then flip over. Broil for another 8 to 10 minutes or until skin is crispy and the meat begins to pull away from the bones.

Toss the buffalo chicken wings in the reserved buffalo hot sauce.

Transfer Teriyaki chicken wings and buffalo chicken wings to their own serving platter. Serve hot and alongside my homemade ranch or blue cheese dressing.

** Cook's Note: If you only want buffalo chicken wings, just double the amount of butter and hot sauce. Likewise if you only want teriyaki chicken wings, just double the amount of teriyaki sauce. The cook time does not change.

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Private Chef Services - New York City

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