Buffalo Chicken Wings with Blue Cheese Dressing

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24 chicken drummettes
2 tablespoons bottled cayenne pepper sauce
1 teaspoon cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons bottled cayenne pepper sauce
1 teaspoon cider vinegar
3/4 cup fat-free sour cream
1/2 cup crumbled blue cheese
2 tablespoons sliced green onion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
Carrot sticks
Celery sticks


In a large bowl, combine 2 tablespoons cayenne pepper sauce, 1 teaspoon cider vinegar, the garlic powder and the ginger. Add drummettes; toss to coat.

Arrange drummettes on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 15 to 20 minutes or until chicken is tender and no longer pink, turning once. Drizzle chicken with an additional 2 tablespoons cayenne pepper sauce and 1 teaspoon cider vinegar.

Meanwhile, in a small bowl stir together sour cream, blue cheese, green onion, white wine vinegar, lemon juice and sugar. Serve dressing with chicken drummettes and carrot and celery sticks.


* You can make a healthier version by skinning the chicken wings before tossing them in the sauce. To do so, grasp the edge of the skin with a paper towel and pull it away from the drummette.

If you can’t find chicken drummettes, use 12 chicken wings. Cut off the wing tips; discard or save for making stock. Cut wings at joints to form 24 pieces.


Herb-Ginger Bulgur