Baked Chicken Wings With Blue Cheese Dip
Want to do something fun with the family on the 4th? Who does not love chicken wings. I love them but I don't exactly love the calories. While this recipe is not exactly health food, you will cut way back on the fat because we are not frying the wings. They are juicy and delicious. Let's Eat!!
Here is what you need for the dip:
3/4 cup plain nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 TBS mayonnaise
1 TBS milk
1 clove garlic, grated
Lemon juice to taste
Kosher salt and freshly ground black pepper
Here is what you need for the wings:
3 pounds chicken wings
4 stalks celery
1 cup low-sodium chicken broth
1 cup of your favorite hot sauce, I like Frank's
2 TBS paprika
2 TBS unsalted butter
1 TBS honey
Here is what you need to do:
Put the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor or blender and pulse until combined but still chunky. Season with salt and pepper. Taste it and add more juice or salt and pepper or whatever you think it needs. Then put in the fridge until ready to serve.
Preheat the oven to 425. Line a rimmed baking sheet with foil then spray with cooking spray.
Split the wings at the joint and remove the tips. Place the wings in a deep skillet and add 1 celery stalk that you have cut into 3 pieces, 1 carrot cut into 3 pieces, the chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water.Bring everything to a simmer and cook at a simmer for 15 to 18 minutes.Take the wings out of the pan and place on the baking sheet in a single layer.Season lightly with a little salt and pepper. Bake the wings for 30 to 35 minutes, turning them over once after about 15 minutes.
Simmer the sauce still in the pan over medium low to let it thicken, takes about 15 minutes.When the sauce is the consistency that you like take out the celery and carrot and discard.Take about a fourth of the sauce and place it in bowl for serving. When the wings are done baking , place them back into the pan with the rest of the sauce and toss them.Place them on a platter to serve or just serve them right out of the pan.
Slice up the remaining celery and carrot into sticks to serve on the side along with the blue cheese dip and reserved sauce.
Photo: Getty Images