“This recipe comes from a book that claims this was an original recipe from Buffalo, NY. Beats me. I know this is quick, simple and has less clean up effort than frying. A local restaurant prepares them this way also.”

Ingredients Nutrition

  • 2 12-3 lbs chicken wings, segments
  • vegetable cooking spray (Spray Pam)
  • Wing Sauce
  • 14 lb butter or 14 lb margarine
  • 2 tablespoons vinegar (cider or white)
  • 1 -5 tablespoon louisiana hot sauce, adjust to your heat level (not Tabasco!)
  • blue cheese or ranch salad dressing, for dipping
  • carrot stick
  • celery rib


  1. Preheat Broiler.
  2. Line bottom of broiler pan with foil (for easy clean up). Add a small amount of water, about 1/4 cup. (optional).
  3. Spray top part of broiler pan with Vegetable Spray Oil (Pam).
  4. Arrange chicken wing segments, top side down, on broiler pan.
  5. Place rack on top setting directly under heating element in oven (I have an electric oven).
  6. Broil for 10 or 11 minutes, flip over and broil for another 10 or 11 minutes.
  7. While wings are broiling make sauce.
  8. Place butter, vinegar, and hot sauce in a large plastic container with a sealable lid (Tupperware).
  9. Microwave until butter is melted.
  10. Place cooked, hot, wings into container with melted butter, etc.
  11. Shake once or twice. Open lid to let steam escape or it'll just pop off and then you will have a mess on your hands. Repeat until wings are evenly coated.
  12. Serve with cut up carrot sticks and celery sticks, with Blue Cheese or Ranch Dressing for dipping.
  13. Best served with lots of beer, but then, what isn't?

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a