This is not my original recipe. This comes from one of may favorite Food Network ladies, Ellie Krieger. For a low-fat alternative at your Super Bowl Party give this a try. I think the flavor is what we are going for, and it should be here in these wings. I like Ellie Krieger’s recipes. I think this one is a going to become a favorite.
I think an oriental bar-b-que flavor would be a good alternative to ribs, if getting that sauce all over your fingers is what you are into.
Broiled Buffalo Wings
- 2 pounds chicken wings, split at the joints, tips removed
- ¼ cup cayenne pepper sauce (Frank’s Red Hot, plus more for dipping)
- 1 tablespoon fresh lemon juice
- 3 tablespoons low-sodium chicken broth
- 3 large ribs celery, cut into sticks
- 1 recipe Blue Cheese Dip (recipe follows)
Place the wings in a large pot and fill with enough water to cover the wings by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain well.
In a small bowl, combine the cayenne pepper sauce, lemon juice and broth. Reserve
Transfer the wings to a foil-lined baking sheet or broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 or 6 minutes. Turn the wings over and broil 4 to 5 minutes more.
Transfer the wings to a large bowl and drizzle with the reserved sauce and toss well. Place the wings in a single layer on a foil-lined baking sheet. Place under the broiler for 1 minute to heat the wings and sauce together.
Blue cheese Dip
- ¼ cup plain Greek-style non-fat yogurt
- 2 tablespoons mayonnaise (low fat))
- 1 teaspoon white wine vinegar
- 1/3 cup crumbled blue cheese (1.5 ounces)
In a small bowl, stir together the yogurt, mayonnaise, vinegar and blue cheese. Mash any very large chunks of the cheese with the back of a spoon to integrate the cheese into the dip.
Make this up to 3 days ahead of your party serving date and store in the refrigerator in an airtight container. Allow to come to room temperature to serve with your wings and celery sticks.