Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman
I knew I was on to something when my husband, one of the world’s most critical and perhaps most experienced Buffalo wing eaters reviewed these as “Excellent wings!” That’s just the response I was going for and it is especially meaningful when you see how their numbers stack up against the ones he’s used to eating.
Why settle for a blue cheese dip where you practically need a search party to find the few bits of cheese swimming around in the mayo? This Broiled Buffalo Wings with Blue Cheese Dip recipe is chock full of pungent blue cheese, and it’s thick, tangy, decadent, and so much better for you.
Broiled Buffalo Wings with Blue Cheese Dip
2 pounds chicken wings, split at the joint
1/4 cup cayenne pepper sauce, preferably Frank’s Red Hot, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip (recipe follows)
Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth. Reserve.
Transfer the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to 6 minutes. Turn the wings over and broil 4 to 5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce, and toss well to coat. Place the baking sheet under the broiler for 1 minutes to heat the wings and the sauce together.
Serve with extra hot sauce on the side, celery sticks, and the blue cheese dip.
Makes 4 servings
Serving size: 4 to 5 pieces, 2 tablespoons dip, and 4 to 5 celery sticks
Per serving: Calories 240; Total Fat 12 g (Sat Fat 4 g, Mono Fat 3.6 g, Poly Fat 3 g); Protein 27 g; Carb 4g; Fiber 1 g; Cholesterol 95 mg; Sodium 710 mg
Excellent source of: niacin, phosphorus, protein, selenium, vitamin B6, vitamin C, vitamin K
Good source of: calcium, pantothenic acid, potassium, riboflavin, vitamin A, zinc
Blue Cheese Dip
1/4 cup plain Greek-style nonfat yogurt
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1/3 cup crumbled blue cheese (1 1/2 ounces)
In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
Make the dip up to 3 days ahead and store in an airtight container in the refrigerator. Allow to come to room temperature before serving.
Makes 4 servings
Serving size: 2 tablespoons
Per serving: Calories 70; Total Fat 6 g (Sat Fat 2.5 g; Mono Fat 1.5g; Poly Fat 1.41g); Protein 4g; Carb 3g; Fiber 0g; Cholesterol 10mg; Sodium 210mg
Copyright 2016 Ellie Krieger. All rights reserved.