Ingredients: |
Ingredients: CREAMY ROQUEFORT DIP:
- 1 ounce Roquefort (Blue Cheese), crumbled
- 1/3 cup nonfat Greek yogurt
- 2 Tbsp. Mayo
- 2 Tbsp. chopped scallions
- 1 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 1 tsp. white wine vinegar
- Juice of one lemon
- Juice of one lime
BUFFALO WINGS:
- Nonstick cooking spay (Canola is the best)
- 12 chicken wings (about 3-1/2 pounds)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup hot sauce
- 1/4 cup honey
- celery and carrots sticks, for serving
- Parmesan cheese
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Directions: |
Directions:Preheat oven to 450º F
For the Roquefort dip: cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayo, scallions, salt and pepper, vinegar, lemon juice, lime juice until well blended. Chill for at least 2 hours.
For the wings: spray a baking sheet with nonstick cooking spray. Toss the wings with cooking spray, salt and pepper until well coated and transfer to baking sheet. Bake until the skin is golden and crispy, about 25 minutes. Remove wings and turn on broiler
Combine the hot sauce and honey in a small bowl and then brush with wings with 1/4 cup of the hot sauce mixture and then flip wings and coat other side with remaining hot sauce mixture. Put wings in oven and broil for about 3 to 4 minutes or until browned and crispy. Remove and plate with carrots and celery.
SIDE NOTE: I take some of the wings out before adding the sauce and honey mixture and just toss them in a bowl with Parmesan cheese. You do not have to put these wings back in the broiler. |
This recipe for Buffalo Wings is from