Buffalo wings
8
Points®
Total time: 1 hr • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Invented at the Anchor Bar in Buffalo, New York, in the late 1960s, this original recipe for this enduring favorite bar snack had so much fat it boggles the mind. We've lightened it up considerably by removing the skin and broiling the wings instead of frying them. You can make these ahead and keep them 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. Store them in the freezer in a zip-close freezer bag (along with other poultry scraps) until you’ve accumulated enough. It won’t take long!
Ingredients
Uncooked skinless chicken wing(s) with bone
3 pound(s)
Apple cider vinegar
3 Tbsp
Reduced-sodium chicken broth
0.125 cup(s)
Vegetable oil
2 tsp
Buffalo wing sauce
0.333 cup(s)
Blue cheese
0.25 cup(s), crumbled, not packed
Plain fat free yogurt
0.25 cup(s)
Reduced calorie mayonnaise
1 Tbsp
Celery
6 rib(s), medium
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
In a large, zip-close plastic bag, combine the vinegar, broth, oil, and 2 teaspoons of Buffalo wing hot sauce; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, for 30 minutes. Drain and discard any remaining marinade.
3
Spray the broiler rack with cooking spray; preheat the broiler.
4
Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, 10-15 minutes per side. In a large mixing bowl, combine the cooked wings and remaining Buffalo wing hot sauce, and toss to coat.
5
Meanwhile, in a small bowl, combine the blue cheese, yogurt, and mayonnaise. Serve with the chicken wings and celery.
6
Serving size: 4 wing halves, 1 1⁄2 tablespoons dip, and 3 celery sticks.
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