Baked Buffalo Wings With Blue Cheese-Yogurt Dip
chicken wings, sauce, broth, carrots, celery, yogurt, cheese, mayonnaise, butter, honey, juice, paprika, milk, garlic, bay
Ingredients
3/4 cup plain nonfat Greek yogurt 1/4 cup crumbled blue cheese 2 tablespoons mayonnaise 1 small clove garlic, chopped 1 tablespoon skim milk or buttermilk Juice of 1/2 lemon Kosher salt and freshly ground pepper Cooking spray, for the baking sheet 3 pounds chicken wings, split at the joints, tips removed 4 stalks celery, cut into thirds 4 carrots, cut in half 2 bay leaves 1 cup fat-free low-sodium chicken broth 1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce) 2 tablespoons paprika 2 tablespoons unsalted butter 1 tablespoon honey
Directions for Baked Buffalo Wings With Blue Cheese-Yogurt Dip Recipe
Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve. Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet. Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side. Photograph by Con Poulos
Read the full directions on Food Network
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