Name: Baked Buffalo Wings With Blue Cheese-Yogurt Dip
Prep time: P0Y0M0DT0H7M0.000S
Cook time: P0Y0M0DT1H3M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 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; 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

Directions

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.

Courtesy of Food Network Magazine

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Baked Buffalo Wings With Blue Cheese-Yogurt Dip

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