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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pound(s) chicken wings, split at the joints |
1/2 cup(s) cayenne pepper sauce (franks red hot) |
1 tablespoon(s) fresh lemon juice |
3 tablespoon(s) low-sodium chicken broth |
3 large ribs celery, cut into sticks |
1/4 cup(s) plain greek style non-fat yogurt |
2 tablespoon(s) mayonnaise |
1 teaspoon(s) white wine vinegar |
1/3 cup(s) crumbled reduced fat blue cheese |
Directions:
1. Preheat the broiler. 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.
2. For the dip:
3. 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 the cheese into the dip. Make the dip up to 3 days in advance and store in an airtight container in the refrigerator. Allow to come to room temperature before serving.
4. For the wings:
5. In a small bowl, combine the cayenne pepper sauce, lemon juice, and broth. Reserve.
6. Transfer the wings to a broiler pan and broil 5-6 inches from the flame, until the skin begins to blister and brown, 5-6 minutes. Turn the wings over and broil 4-5 more minutes more.
7. 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 minute to heat the wings and sauce together.
8. Serve with the extra hot sauce on the side, celery sticks and blue cheese dip.
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