Wifein’

For some reason, I have been experiencing an unrelenting urge to nest and “wife” (Wife: verb as defined by my grandfather; synonymous with basic cooking, cleaning and child-rearing). Not sure where this desire is coming from as I am not the type to “wife”, more likely to be “wifed” upon.

Since I’m not one for cleaning and we do not yet have any children for me to rear, I’ve been flexing my culinary muscle and creativity in the kitchen. And since my husband and I are both watching our figures and have made a commitment to healthy eating, I have the added challenge of finding healthy alternatives to some of our favorite fattening meals.

One of my husband’s perennial favorites is hot wings. Traditionally, hot wings are deep fried in oil and then slathered in butter-based buffalo hot sauce and served with a side of creamy bleu cheese dressing.  

Sounds delish, right?

After a little trial and error, I’ve come up with a hot wing recipe that’s not only healthy but pretty tasty too. The trick is baking them and then broiling them to allow the outside of the wings to crisp up in the oven without frying them. Just be sure to watch your wings carefully so that they don’t end up a little too crisp.

INGREDIENTS

1 pound chicken wings split

Olive oil cooking spray

2 teaspoons Season salt

½ teaspoon Black pepper

Enough store bought hot wing sauce to coat the wings (Sorry, didn’t measure, just eyeballed it)

PREPARATION

Pre-heat oven to 400°

Coat wings with cooking spray in large mixing bowl

Add remaining ingredients to bowl and mix

Place wings on cookie sheet and bake for about 30 minutes

Turn oven on broil and broil wings for an additional 3-5 minutes on each side of wing (Watch wings carefully!)

Remove from oven and enjoy!

Note:  A lot of baked wing recipes call for tossing the wings in the sauce after baking, but we like a dryer wing.  Baking on the sauce helps eliminate the mess factor J