page Buffalo Chicken Wings
3 pounds (12–14) chicken wings, skinned
3 tablespoons cider vinegar
2 tablespoons reduced-sodium chicken broth
2 teaspoons vegetable oil
2 teaspoons hot pepper sauce
¼ cup crumbled blue cheese
¼ cup plain fat-free yogurt
1 tablespoon reduced-fat mayonnaise
6 celery stalks, trimmed
Invented at the Anchor Bar in Buffalo, New York, in the late sixties, the original version of this popular bar snack is a fat-rich nightmare.
Our version manages to trim quite a bit of fat by skinning and broiling the wings and marinating them in a wonderfully tangy sauce.
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.
The wings can be made ahead and 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.
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