Buffalo Wings

BEFORE

Calories: 670
Fat: 55g
Saturated Fat: 22g
(Before Numbers Based on: Traditional Wings from Buffalo Wild Wings, for 6 wings)

AFTER

Calories: 370
Fat: 25g
Saturated Fat: 8g

WHY THIS RECIPE WORKS: 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. Luckily, 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 wouldn’t feel so guilty about. Tossing the wings with baking powder helped to dry out the skin so it became crisp when roasted in a super-hot oven; baking the wings on a wire rack let the rendered fat drip away. A quick stint under the broiler crisped the skin even further and ensured a flavorful char. To lighten the sauce, we cut back on the butter. A single tablespoon was enough to temper the hot sauce and give it a glossy sheen. A spoonful of molasses added depth and richness to our made-over yet still finger-licking-good Buffalo wings.

Serves 4

The mild flavor of Frank’s RedHot Original Cayenne Pepper Sauce is crucial to the flavor of this dish; we don’t suggest substituting other brands of hot sauce here.

3 pounds chicken wings, halved at joint and wingtips removed, trimmed
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
1 tablespoon unsalted butter, melted
1 tablespoon molasses

1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil and top with wire rack. Pat wings dry with paper towels, then toss with baking powder and salt in bowl. Arrange wings in single layer on wire rack. Roast wings until golden on both sides, about 40 minutes, flipping wings over and rotating sheet halfway through roasting.

2. Meanwhile, whisk hot sauce, butter, and molasses together in large bowl.

3. Remove wings from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Broil wings until golden brown on both sides, 6 to 8 minutes, flipping wings over halfway through broiling. Add wings to sauce and toss to coat. Serve.

FOR 6 WINGS

Cal 370, Fat 25g, Sat Fat 8g, Chol 105mg, Carb 4g, Protein 31g, Fiber 0g, Sodium 2190mg

Find this and other favorites made lighter in our Comfort Food Makeovers cookbook.