December 12, 2010

Baked Buffalo Wings

2 pounds chicken drummettes (about 24) 
2 tablespoons honey 
2 tablespoons ketchup 
2 tablespoons red pepper sauce 
1 tablespoon Worcestershire sauce 
Blue Cheese Dipping Sauce (below) 
Celery sticks, if desired 

Heat oven to 350 F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with
aluminum foil. Remove skin from chicken. 

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. Make Blue Cheese
Dipping Sauce. 

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 teaspoon white wine vinegar 
2 tablespoons milk 
1 tablespoon crumbled blue cheese 
1/8 teaspoon 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. 

Makes 12 servings, 2 wings and 1 tablespoon sauce each 

No comments: