Buffalo Chicken Wings

Make these wings just as hot as you like by adjusting the amount of hot pepper sauce.
Hot fruit sauce, such as PickaPeppa(R) sauce, is available in many supermarkets and
gourmet stores; if you can’t find it, substitute aromatic bitters.

Makes 4 servings

2 tablespoons hot fruit sauce
1 tablespoon hot pepper sauce, or to taste
1 tablespoon + 1 teaspoon corn oil
2 pounds 4 ounces roaster chicken-wing drumsticks, skinned*
1/2 cup skim buttermilk
1 1/2 ounces blue cheese, crumbled
1/4 teaspoon black pepper
8 medium celery stalks, cut into sticks

Preheat oven to 450o F. Line large baking sheet with foil; spray with nonstick
cooking spray.
In medium bowl, combine hot fruit sauce, hot pepper sauce and oil; add chicken,
tossing to coat thoroughly. Place chicken in a single layer on prepared baking
sheet, reserving any remaining hot pepper sauce mixture. Bake 15-20 minutes,
turning once, until chicken is cooked through and lightly browned, basting
occasionally with reserved hot pepper sauce mixture.
While chicken is baking, in small bowl, combine buttermilk, blue cheese and black
pepper. Serve hot chicken wings and celery sticks with buttermilk mixture as a
dip.

EACH SERVING PROVIDES: 1 Fat; 1 Vegetable; 3 1/2 Proteins; 20 Optional Calories

PER SERVING: 284 Calories; 30 g Protein; 15 g Fat; 6 g Carbohydrate; 130 mg
Calcium; 457 mg Sodium; 81 mg Cholesterol; 1 g Dietary Fiber

*Roaster chicken wings, with the drumstick portion already separated from the lower
part of the wing, are available in the meat section of the supermarket. Freeze the
lower part to have on hand when making chicken broth.

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