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Cut the fat but retain the flavor by baking the wings and using reduced-fat cottage cheese in the dipping sauce. Delicious!
Recipe by EatBetterAmerica
Prep Time
30min
Total Time
1hr15min
Servings
12servings (2 wings and 1 tablespoon sauce each)
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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.
Meanwhile, 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.
Chicken contains vitamin B6, an element that aids with digestion of proteins.
You can bake the chicken up to 2 days ahead; cover and refrigerate.
Buffalo wings originated at the Anchor Bar in Buffalo, New York. The original appetizers were deep-fried and served in a spicy hot sauce along with blue cheese dressing.
*Percent Daily Values are based on a 2,000 calorie diet.
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