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. MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2014

Chicken Wings

lb chicken wing drummettes (about 24)

tablespoons honey

tablespoons ketchup

tablespoons red pepper sauce

tablespoon Worcestershire sauce

Paprika

Celery sticks, if desired

1/3

cup reduced-fat cottage cheese

1/2

teaspoon white wine vinegar

tablespoons milk

tablespoon crumbled blue cheese

1/8

teaspoon white pepper

clove garlic, finely chopped

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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.

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.
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.