Baked Buffalo Wings
Serves: 12
For wings:
2 Tbsp honey
2 Tbsp ketchup
2 Tbsp red pepper sauce
1 Tbsp worcestershire sauce
2 lbs chicken wings, skinless
paprika
For 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
Preheat oven to 350 F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum
foil. Mix honey, ketchup, 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.
To make dressing:
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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