- 3 pound(s) uncooked skinless chicken wing(s) with bone, or with skin
- 3 Tbsp apple cider vinegar
- 1/8 cup(s) reduced-sodium chicken broth
- 2 tsp vegetable oil
- 2 tsp hot pepper sauce
- 1/4 cup(s) blue cheese, crumbled
- 1/4 cup(s) plain fat free yogurt
- 1 Tbsp light mayonnaise
- 6 rib(s), medium uncooked celery, trimmed
- Wash and pat the wings dry with paper towels; cut off the tips and reserve for another use. Halve the wings at the joint.
- Combine the vinegar, broth, oil, and pepper sauce in a large zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, 30 minutes. Drain and discard any remaining marinade.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side.
- Meanwhile, combine the blue cheese, yogurt, and mayonnaise in a small bowl. Serve with the chicken wings and celery. Yields 4 wing halves with 1 1/2 tablespoons dip and 1 celery stick per serving.
Invented at the Anchor Bar in Buffalo, New York, in the late sixties, this still-popular bar fare requires more fat than you want to know about in its original version. The wings can be made ahead and refrigerated for up to two days or frozen for up to three months. They’re great to have on hand for an impromptu get-together. Save the trimmed-off wing tips for making stock and soups. Freeze them in a zip-close freezer bag (along with other poultry scraps) until you’ve accumulated enough. It won’t take long!