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Recipe: Baked Buffalo Wings
Similar Categories: Baked, Buffalo, Wings
24 chicken drummettes
2 Tbsp. honey
2 Tbsp. tomato sauce
2 Tbsp. red pepper sauce
1 Tbsp. Worcestershire sauce
Blue Cheese Dipping Sauce (below)
paprika
celery sticks, if desired
Preheat oven to 180C. Line pan with aluminum foil. Remove skin from
chicken.
Mix honey, tomato sauce, pepper sauce and Worcestershire sauce in
resealable plastic food-storage bag. Add chicken. Seal bag and
refrigerate at least 15 minutes but no longer than 24 hours, turning
occasionally.
Place chicken in pan; sprinkle with paprika. Bake uncovered about 30
minutes or until crisp and juice of chicken is no longer pink when
centers of thickest pieces are cut. Serve with celery sticks and sauce.
Blue Cheese Dipping Sauce:
1/3 cup reduced-fat cottage cheese
1/2 tsp. white wine vinegar
2 Tbsp. milk
1 Tbsp. crumbled blue cheese
1/8 tsp. white pepper
1 clove garlic, finely chopped
Place cottage cheese, vinegar, milk, half of the blue cheese, the white
pepper and garlic in blender or food processor. Cover and blend on low
speed until smooth and creamy. Spoon into serving dish. Stir in
remaining blue cheese. Cover and refrigerate until serving.
2 Tbsp. honey
2 Tbsp. tomato sauce
2 Tbsp. red pepper sauce
1 Tbsp. Worcestershire sauce
Blue Cheese Dipping Sauce (below)
paprika
celery sticks, if desired
Preheat oven to 180C. Line pan with aluminum foil. Remove skin from
chicken.
Mix honey, tomato sauce, pepper sauce and Worcestershire sauce in
resealable plastic food-storage bag. Add chicken. Seal bag and
refrigerate at least 15 minutes but no longer than 24 hours, turning
occasionally.
Place chicken in pan; sprinkle with paprika. Bake uncovered about 30
minutes or until crisp and juice of chicken is no longer pink when
centers of thickest pieces are cut. Serve with celery sticks and sauce.
Blue Cheese Dipping Sauce:
1/3 cup reduced-fat cottage cheese
1/2 tsp. white wine vinegar
2 Tbsp. milk
1 Tbsp. crumbled blue cheese
1/8 tsp. white pepper
1 clove garlic, finely chopped
Place cottage cheese, vinegar, milk, half of the blue cheese, the white
pepper and garlic in blender or food processor. Cover and blend on low
speed until smooth and creamy. Spoon into serving dish. Stir in
remaining blue cheese. Cover and refrigerate until serving.
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