Buffalo Wings: Broiler Style

I finally found a "yummy eats" buffalo wing recipe that does not require any deep frying. Of course, nothing beats some declicious deep fried wings, but with most people counting their calories or simply hate taking out their deep fryer or finding enough oil to deep fry...this is a great alternative!

What you'll need:

• 2 lbs wings (wingettes and/or tips, it's up to you)
• 3 tbsp butter, melted
• 4 tbsp bottled hot sauce (ie. Frank's)
• 1 tbsp paprika
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 1 ziplock or plastic produce bag

1. Wash the wings under cold water. Pat dry and place the wings in the plastic bag. Set aside.

2. The marinade: mix together the melted butter, hot sauce, paprika, salt, cayenne, and black pepper. Pour all BUT 2 tbsp all over the wings in the plastic bag and SHAKE SHAKE SHAKE! Don't forget to seal the bag! You can massage the marinade into the wings by gently shaking and rubbing the bag with your hands....LOOK: clean hands!

3. Let it marinate at room temperature for about half an hour.

4. Meanwhile, you can cover a cookie sheet with tin foil (for easy clean up) and rest a metal cooling rack on top of the foil lined cookie sheet. Omit this step 4 and 5 if you are using a broiler pan and the wings can sit on the rack of the boiler pan.

5. When marinating is finished, drain the marinade and place the wings on the rack. Discard the bag. This will allow the fat to drip to the bottom of the cookie sheet.

6. Place the cookie sheet/rack ensemble in the oven, on the top rack and broil 4 to 5 inches from the heat for about 10 minutes...might be less if you have smaller wings, on each sice The wings are cooked when they are no longer pink and still tender. Remove from the oven and baste with the marinade you had set aside earlier.

And that's it! I know buffalo wings are usually served with blue cheese dipping and celery...but I still haven't found a recipe that I like, so I just use the bottle stuff with some celery on the side.