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Baked Buffalo Wings

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Baked Buffalo Wings
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
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We’ve cut the fat but kept the flavor by baking the wings and using reduced-fat cottage cheese in the dipping sauce.
By Betty Crocker Kitchens
Updated Jan 21, 2014

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Consider baking the chicken up to 2 days ahead; cover and refrigerate.
  • tip 2
    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.
  • tip 3
    Drummettes, or drummies, are available in various sizes of packages in the meat department near the poultry. Or you can make your own from packages of whole chicken wings. Cut the tips from the wings and then cut through the joint to make 2 pieces.

Nutrition

75 Calories, 2 g Total Fat, 10 g Protein, 4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
35 mg
Sodium
160 mg
Potassium
100 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
10 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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