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Fried to a golden brown and tossed in a buttery hot sauce, Buffalo wings are about as far from health food as you can get. However, we found a way to slash the fat and calories by about half—turning this barroom and game-day staple into a guilty pleasure we no longer feel so guilty about. We based our numbers for this dish on the Traditional Wings from Buffalo Wild Wings, which clock in at 670 calories for a mere six wings. Ours? They have only 370 calories. We also cut the fat from 55 to 25 grams. And above all, our streamlined version tastes so, so good.
MAKEOVER SPOTLIGHT: BUFFALO WINGS
1. Cutting up the wings made it easier to work with them and made them easier to eat, too. Using kitchen shears or a sharp chef’s knife, cut through the wing at the two joints and discard the wingtip (sometimes your butcher will even do this for you).
2. Before cooking our wings, we tossed them with baking powder and salt. The baking powder helped draw moisture from the skin so that it became super crispy in the oven; the salt simply added flavor.
3. To cook our Buffalo wings, we bypassed the vat of hot oil called for in traditional recipes and roasted them in a 475‐degree oven instead. Cooking them on a wire rack set in a rimmed baking sheet ensured that the wings cooked through evenly and made it easy for the rendered fat to drain away.
4. After roasting our wings in a hot oven, we turned to the broiler to guarantee crisp, well‐browned skin before tossing them in our sauce. Though most recipes call for at least half a stick of butter in the sauce, we found that just a pat provided plenty of richness and sheen. Frank’s RedHot Original Cayenne Pepper Sauce offered a mild, vinegary tang, while a bit of molasses added complexity.