Spicy Chicken Wings

Spicy Chicken Wings
by Laura B. LaValle

Here’s a healthier version of a classic appetizer. Traditionally, wings are breaded, deep-fried and then coated with hot sauce. This broiled version saves carbs and calories but is full of that Buffalo-wing flavor. If you like the sauce a little thicker, you can add a little cornstarch or rice flour before brushing it onto the wings.

Serves: 6

Time to Table: 60 minutes

Healing Nutrient Spotlight

Good source of vitamin C, niacin, vitamin B6, selenium

Ingredients*

24 organic chicken wings, split and tips discarded

½ cup unsalted butter or ghee

½ cup red pepper sauce such as Frank’s

1 teaspoon cayenne pepper, or to taste

½ tsp. sea salt

¼ tsp. fresh ground pepper

*Use organic ingredients for optimal nutrition.

Preparation

Season chicken wings with salt and pepper at least 8 hours before serving and refrigerate until ready to cook. Preheat broiler. Place wings on a rack over top of a shallow pan or on a broiler pan. Broil for 20 to 30 minutes, turning frequently, or until crisp and cooked through. Meanwhile, melt butter in a small pan over medium low heat. Stir in hot sauce and cayenne pepper to taste. If desired, add 1 tsp. cornstarch or 1 to 2 tsp. rice flour and cook for a few minutes until sauce thickens. Remove wings from oven and dip each wing into sauce, shaking off excess. Place wings back on baking pan, reduce oven temperature to 250°F and bake wings for another 15 minutes to set sauce.

Nutrition

145 calories, 16 g protein, 1 g carbohydrates, 8 g fat, 4 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 55 mg cholesterol, 3.8 mg niacin, .3 mg vitamin B-6, 140 mg potassium, 732 mg sodium, 13 mg selenium, 1 mg zinc