Game Day Buffalo Wings
Nothing says Game Day like a big plate of Chicken Wings in traditional Franks Red Hot Sauce. These wings are juicy on the inside boiling in water and then crispy on the outside from broiling on high heat with the finger licking sauce.
(Courtesy of Ellie Krieger)
Yields: 4 servings
Serving size: 4 to 5 pieces, 2 tablespoons dip, and 4 to 5 celery sticks
- 2 pounds chicken wings, split at the joint
- 1/4 cup Frank’s Red Hot Sauce, 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)
- Preheat 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.
- 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.
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) (you can sub Feta cheese if you don’t like Blue Cheese)
- 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.