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Baked Buffalo Wings

We’ve cut the fat but kept the flavor by baking the wings and using reduced-fat cottage cheese in the dipping sauce.

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( 75 Ratings)

75 Ratings

5 Stars 29%

4 Stars 32%

3 Stars 21%

2 Stars 12%

1 Stars

Member Reviews ( 2 )

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Prep Time 30 min
Total Time 1 hr 15 min
Servings 12

Ingredients

Chicken Wings

2: lb chicken wing drummettes (about 24)

2: tablespoons honey

2: tablespoons ketchup

2: tablespoons red pepper sauce

1: tablespoon Worcestershire sauce

: Paprika

: Celery sticks, if desired

Blue Cheese Dipping Sauce

1/3: cup reduced-fat cottage cheese

1/2: teaspoon white wine vinegar

2: tablespoons milk

1: tablespoon crumbled blue cheese

1/8: teaspoon white pepper

1: clove garlic, finely chopped

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Directions

1 Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

Consider baking 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 75
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 35 mg; 35 %;
Sodium: 160 mg; 160 %;
Total Carbohydrate: 4 g; 4 %
(Dietary Fiber 0g 0% ),
Protein: 10 g; 10 %

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 1/2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/14/2012 11:16:18 PM REPORT ABUSE MrsCoffee said:

Rating:

I was looking for more of a traditional flavor so I was a bit surprised by the taste. Not at all what I expected but still enjoyable.

This reply was: Helpful Inspiring

Posted 10/21/2010 8:48:12 AM REPORT ABUSE SandiMcBride said:

Rating:

I prepared these for supper with potatoes au gratin and a salad side. They were as good as any I've ever eaten with all the flavor and zing you'd expect. I'll be making these again maybe with baked beans and cole slaw next time.

This reply was: Helpful Inspiring