7

Buffalo Wings

Total Time
29 min
Prep
9 min
Cook
20 min
Serves
6
Difficulty
Easy
Our version manages to trim quite a bit by skinning and broiling the wings and marinating them in a wonderfully tangy sauce.
Ingredients

uncooked skinless chicken wing(s) with bone

3 pound(s), or with skin

apple cider vinegar

3 Tbsp

reduced-sodium chicken broth

cup(s)

vegetable oil

2 tsp

hot pepper sauce

2 tsp

blue cheese

¼ cup(s), crumbled

Plain fat free yogurt

¼ cup(s)

reduced calorie mayonnaise

1 Tbsp

uncooked celery

6 rib(s), medium, trimmed

Instructions

  1. Wash and pat the wings dry with paper towels; cut off the tips and reserve for another use. Halve the wings at the joint.
  2. 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.
  3. Spray the broiler rack with nonstick spray; preheat the broiler.
  4. Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side.
  5. 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.
Notes
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!

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