Smoky Buffalo Chicken Wings
These tangy chicken wings pack a spicy punch and are sure to be a crowd-pleaser for any occasion.
- 24 chicken wing drumettes (2 1/2-3 lbs/1.1-1.4 kg)
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) vegetable oil
- 1/4 cup (50 mL) buffalo wing sauce or Louisiana-style hot sauce
- 2 tbsp (30 mL) Smoky Barbecue Rub
- Celery & Dip
- 4 large stalks celery
- 1/2 cup (125 mL) mayonnaise
- 1/3 cup (75 mL) sour cream
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/4 cup (1 oz/50 mL) crumbled blue cheese
For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Digital Pocket Thermometer registers 180°F (82°C) when inserted into meatiest part of wings alongside bones and meat is no longer pink.
Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in./13-cm) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
Carefully remove Baker from microwave and remove lid, lifting away from you. Drain wings in large Stainless Mesh Colander. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
- 8 servings of 3
Nutrients per serving:
U.S. Nutrients per serving: Calories 300, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Protein 15 g, Sodium 670 mg, Fiber 1 g