Buffalo wings

SmartPoints® value per serving
Total Time
29 min
9 min
20 min
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 them instead of frying. We skimp on the fat, but none of the flavor. 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. Simply them in a zip-close freezer bag (along with other poultry scraps) until you’ve accumulated enough. It won’t take long!


Uncooked skinless chicken wing(s) with bone

3 pound(s), or with skin

Apple cider vinegar

3 Tbsp

Reduced-sodium chicken broth


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


  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.