You can cut the fat but kept the flavour by baking the chicken wings and using reduced-fat cottage cheese in the dipping sauce.
- Chicken Wings
- 2 lb chicken wing drummettes (about 24)
- 2 tablespoons honey
- 2 tablespoons ketchup
- 2 tablespoons red pepper sauce
- 1 tablespoon Worcestershire sauce
- Celery sticks, if desired
- 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
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken.
- In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce and Worcestershire sauce. Add chicken. Seal bag; 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.
- In blender or food processor, place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover; refrigerate until serving. Serve chicken wings with sauce and celery sticks.
Fifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.
- 8–10 cups of canola or peanut oil
- 2 ½ pounds fresh chicken wings (12–16 whole wings)
- Optional: Sea salt and freshly ground black pepper
- ½ cup Anchor Bar Wing Sauce
- ¼ cup melted butter for medium spiciness, or to taste
- Celery sticks
- Blue cheese dip
- Heat oil to 350° in a Dutch oven or other deep, heavy pan. Split wings at joint, if desired. (Either use the tips, or freeze them to make stock later.) Pat dry.
- Deep-fry wings, without crowding them, at 350° for 10–15 minutes, or until completely cooked (no red juices) and crispy. If necessary, fry a couple of batches to avoid overcrowding. Drain on paper towels. Anchor Bar doesn’t season its wings; if desired, sprinkle on sea salt and freshly ground black pepper.
- Thoroughly whisk hot sauce and butter in a bowl; add more butter for a milder mix, less butter for more spice. (Anchor Bar has always used margarine, but we recommend butter or light butter as more natural options.) Toss wings in mixture until completely covered. Do this quickly so that chicken meat is still hot when served. For a lighter version, instead of deep-frying wings, bake them at 425° for 45 minutes.
Place on a platter with a clutch of fresh celery sticks and a small bowl of blue cheese dip that’s either purchased or made fresh from a mixture of crumbled blue cheese, sour cream, a little buttermilk, sea salt, ground black pepper, finely chopped chives, and a splash of fresh lemon juice to taste.
Here is another big game appetizer that is sure to please those who like a dip with a bit of a kick, a baked Buffo Chicken dip. Lots of flavor and heat to enjoy no matter how cold the playoff game is that you are watching.
- 4-oz. room temperature cream cheese
- 9-oz. buffalo wing sauce
- 8-oz. bleu cheese dressing
- 4-5 boiled, shredded chicken breasts
- 1 yellow onion
- Preheat oven to 350°F.
- Boil yellow onion and chicken breasts in large pot for one hour. Pro Tip: if you don’t have time to boil chicken, use chicken in a can. You can find it in the grocery store next to the tuna fish, and, we promise, there’s nothing fishy about it.
- While chicken is boiling, mix buffalo wing sauce, bleu cheese and cream cheese in large bowl. Try to blend cream cheese as much as possible, but it’s okay if it’s still a little chunky.
- Once chicken has finished boiling, safely drain water. After chicken has cooled, use fork to pull meat away from bone and shred — using fork or your fingers — into thinner strips.
- Once chicken is shredded, mix with buffalo sauce mixture and pour dip into pan.
- Bake for 30 minutes.
- After baking, let dip cool.
One the dip has cooled, serve it with your favorite crackers and celery sticks.
With the Super Bowl coming up, you need to start thinking about snacks. Whether you are watching the game alone or having friends over to watch it with you, here is an easy to make Buffalo Chicken Wings recipe that you can make from scratch.
- 12 chicken wings (about 3 pounds)
- 6 tablespoons butter
- 1 clove garlic, minced
- 1/4 cup hot sauce
- Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
- Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
- While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 cup sliced yellow summer squash
- 1 cup cherry tomato halves
- 1/2 cup baby carrots, cut into quarters diagonally
- 1 (10-ounce) bag (6 cups) fancy mixed salad greens
- 1 rib (1/2 cup) celery, cut into thin strips
- 2 tablespoons butter
- 2 tablespoons firmly packed brown sugar
- 1 pound boneless skinless chicken breast halves, cut into 1/4-inch strips
- 2 tablespoons prepared Buffalo wings sauce*
- Combine all dressing ingredients in bowl; mix well. Cover; refrigerate until serving time.
- Toss together all salad ingredients in another bowl. Set aside.
- Melt butter in 10-inch nonstick skillet until sizzling; stir in brown sugar and chicken strips. Cook over high heat, stirring occasionally, 3-5 minutes or until chicken is no longer pink. Add Buffalo wings sauce; continue cooking 2-3 minutes or until sauce is reduced and chicken is coated.
- Arrange salad mixture on individual plates; top with chicken. Drizzle with dressing.
*Substitute 1 tablespoon hot pepper sauce.
Purchased blue cheese or ranch salad dressing can be used.