2 pounds chicken drumettes
1/4 cup cayenne pepper sauce. preferably Texas Pete, plus more for serving
1 Tbsp fresh lemon juice
3 Tbsp low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip (recipe follows)
Preheat the broiler.
Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil. then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce. lemon juice and broth. Reserve.
Transfer the wings to a broiler pan and broil 5-6 inches from the flame. until the skin begins to blister and brown,5-6 minutes. Turn the wings over and boril 4-5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce. and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve with extra hot sauce on the side, celery sticks and the blue cheese dip.
4 servings- 6pts +
6 servings-4pts +
per serving (yeild: 6)
Blue Cheese Dip
1/4 cup plain Greek-style nonfat yogurt
2 Tbsp Hellmann's light mayonaise
1 tsp white wine vinegar
1/3 cup crumbled reduced fat Treasure Cove blue cheese (1 1/2 oz)
1/4 tsp salt
In a small bowl, stir together the yogurt, mayonaise,vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
Make the dip up to 3 days ahead and store in an airtight container in the refrigerator, Allow the dip to come to room temperature before serving.
4 servings
1 pts+ (per serving)
