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Buffalo Wings
8
Points® value
Total Time
1 hr
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Invented at the Anchor Bar in Buffalo, New York, in the late 1960s, this original recipe for this enduring favourite bar snack had so much fat it boggles the mind. We've lightened it up considerably by removing the skin and broiling the wings instead of frying them. You can make these ahead and keep them 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. Save the trimmed-off wing tips for making stock and soups. Store them in the freezer in a zip-close freezer bag (along with other poultry scraps) until you’ve accumulated enough. It won’t take long!
Ingredients
Uncooked skinless chicken wings with bone
3 pound(s), or with skin
Apple cider vinegar
3 tbsp(s)
Reduced-sodium chicken broth
⅛ cup(s)
Vegetable oil
2 tsp(s)
Buffalo wing sauce
⅓ cup(s), divided
Blue cheese
¼ cup(s), crumbled
Plain fat free Greek yogurt
¼ cup(s)
Reduced calorie mayonnaise
1 tbsp(s)
Celery
6 stalk(s), medium, trimmed, cut into thirds