Baked Buffalo Wings With Blue Cheese-Yogurt Dip

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 7 min
  • Cook: 1 hr 3 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
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