Blog NSNG Recipes

15 Minute Hot Wings

It’s football season at last! A staple in our house, whatever team or sport is playing, is always chicken wings. Actually, it’s probably a staple for any party, get together, or even just for snacking. In fact, when I was in my third trimester (I call the “Cankle Ages”), I craved buffalo-styled chicken wings. All. The. Time. (Thus… #cankles).

I used to always make mine in the crock pot, which is super easy, and you can totally do. However, I love when you GRILL wings and the combination between the sauce and the fire caramelizes so you get a little sweet note along with the heat. The best way to replicate this without firing up your grill? Fire up your boiler! This is not just easy, but it’s quick too!

SERVES 4-6 (or 3 if you have an 8yo who loves wings)

  • Large bowl with lid (or saran wrap) OR 2 freezer zip-lock galleon bags
  • Half sheet baking pan
  • Half sheet cooling rack
  • Thermometer
  • Tongs
  • Basting/ Pastry Brush
  • Foil (for easy clean up!)


  • 2 lbs. chicken wings, separated (wings & drumettes)
  • Choice of Hot Sauce (I love Frank’s Hot Sauce for Wings; there’s only 9 ingredients and it’s NSNG-friendly!)


Pin for later!

  1. Put wings in the large bowl or zip-lock bags, and pour the sauce on top.
  2. For 2 pounds of wings, I typically end up using almost the entire 23 fl oz bottle, but I leave about 2-5 tablespoons to toss with after they cook!
  3. Let marinade for at least 1-2 hours. Overnight is even better!
  4. Cover the half sheet pan with foil, and place the cooling rack on top.
  5. You can spray the rack with cooking spray so the chicken doesn’t stick!
  6. Place the chicken, evenly spaced (about 1-2 fingers between each chicken so they don’t overcrowd), on top of the cooling rack.
  7. Ensure one of your oven racks is in the middle of the oven so it’s not too high against the broiler.
  8. Turn the broiled on High, and place immediately into the oven, on the middle rack and CLOSE the oven. (Some people broil with the oven open; I prefer to close it. Just be prepared for some smokiness!)
  9. Wait about 2-5 minutes (depending on how powerful your broiler is), and turn the chicken over.
  10. Brush more sauce on top of the chicken.
  11. Broil for another 2-5 minutes, until the thermometer comes out at 165° F (75° C).
  12. Place the chicken into the serving bowl, to slightly cool (about 1-2 minutes) and then lightly toss or brush the rest of the sauce on top.
  13. Serve and cheer on your team!


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