[Ian]

Buffalo Wings
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Makes 6 servings
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Ingredients:
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3 pounds (12-14) chicken wings, skinned
3 tablespoons cider vinegar
2 tablespoons reduced-sodium chicken broth
2 teaspoons vegetable oil
2 teaspoons hot pepper sauce
1/4 cup crumbled blue cheese
1/4 cup plain fat-free yogurt
1 tablespoon reduced-fat mayonnaise
6 celery stalks, trimmed
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Cooking Instructions:
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1. Wash and pat the wings dry with paper towels; cut off the tips and halve the wings at the joint.
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2. In a large zip-close plastic bag, combine the vinegar, broth, oil, and pepper sauce; add the chicken. Squeeze out the air and seal the bag; turn the bag to coat the chicken. Refrigerate, turning the bag occasionally, 30 minutes. Drain and discard any remaining marinade.
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3. Spray the broiler rack with nonstick spray; preheat the broiler. Broil the chicken 5 inches from the heat, turning once, until golden and cooked through, about 10 minutes per side.
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4. Meanwhile, in a small bowl, combine the blue cheese, yogurt, and mayonnaise. Serve with the chicken wings and celery.
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Serving size: 4 wing halves with 1 1/2 tablespoons dip
Calories: 236
Fat: 11 g (3 g saturated fat)
Protein: 29 g
Carbs: 4 g
Fiber: 1 g
Cholesterol: 289 mg
Sodium: 289 mg
Calcium: 85 mg




Source: Weight Watchers New Complete Cookbook Ed. Nancy Gagliardi. <st1:City><st1:place>Indianapolis</st1:place></st1:City>: Wiley Publishing Inc, 2006