Reduced fat Chicken Wings


RangerClay

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My wife and I tried something new the other night and it was a HUGE hit.

First you buy a bag of chicken wings. Thaw and dry them on paper towel.

WINGS

Once dry, coat the wings with a light coat of vegetable oil. Then place them on a hot BBQ grill on the high rack. As they cook on the grill the chicken fat drips off and the oil gives the chicken a little crisp. Be sure to turn the wings often to prvent burning. Chicken fat does flare up big time.

SAUCE

While the wings are grilling melt a stick of margerine. You can use a low fat margerine like we did. Then add Frank's Red Hot till you get the desired heat you want.

When the wings are done you coat them with the sauce. We used a 4 quart sauce pan with a lid, then shook them up.

Whala! Low fat chicken wings without the deep fryer mess!!! laugh.gif If you love wings like us New Yorkers, you have to try it!!!

Bon Apetite!

Ranger

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Re: Reduced fat Chicken Wings

Great tip. I cook them on the grill using indirect heat and a drip pan under them so the flare-ups are not a problem. I also use this rack that is for legs or wings. It works great in the smoker or on the charcoal grill. 6464xxl.jpg

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Re: Reduced fat Chicken Wings

SOrry Ranger, that's Herecy to a true Buffalo WING Man!!!!!! wink.gif You're eliminating the best part........(next to the Frank's hot sauce)! I wouldn;t even think of changing my recipe! Nothin' better than that greasy, tangy taste of wings baking in their own juice, sauce and butter- turns the skin to a delicious, crispy, yet succulent consistency. My mouth is watering just thinking about it!

You take that away, and it would be like switching to "light" beer..............you may as well just shoot me now!!!!!!!!!!!! shocked.gifgrin.gifgrin.gif

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