Baked Buffalo Wings With Blue Cheese-Yogurt Dip

Total Time:
1 hr 10 min
7 min
1 hr 3 min

6 servings

  • For the dip:
  • 3/4 cup plain nonfat Greek yogurt
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons mayonnaise
  • 1 small clove garlic, chopped
  • 1 tablespoon skim milk or buttermilk
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • For the wings:
  • Cooking spray, for the baking sheet
  • 3 pounds chicken wings, split at the joints, tips removed
  • 4 stalks celery, cut into thirds
  • 4 carrots, cut in half
  • 2 bay leaves
  • 1 cup fat-free low-sodium chicken broth
  • 1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
  • 2 tablespoons paprika
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey

Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.

Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Photograph by Con Poulos

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    Kickoff Snacks