Buffalo Chicken Wings
- 2 1/2 lb chicken wings about 16
- Vegetable oil for frying
- 1/3 C unsifted all-purpose flour
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 Tbsp hot-red-pepper sauce
- 1 Tbsp red-wine vinegar
- Celery sticks
- Dipping Sauce:
- 1/3 C mayonnaise
- 1/3 C plain low-fat yogurt
- 1 Tbsp fresh lemon juice
- 2 oz blue cheese crumbled
- 2 tsp minced parsley
In bowl, mix sauce ingredients.
Separate wings at joints; discard tips.
In large skillet, heat 1/2 in. vegetable oil to 400º F. Line baking sheet with paper towels. In large plastic food storage bag, combine flour, cayenne and salt; mix. Add wings; shake to coat. Fry wings in batches of 4 to 5 without crowding pan, 9 minutes, turning once. Drain on prepared baking sheet. Keep warm in oven.
In large bowl, combine pepper sauce and vinegar; add wings. Toss to coat. Serve with celery and dipping sauce.
Makes 6 servings. Per serving: 456 calories, 28 g protein, 8 g carbohydrate, 34 g fat, 89 mg cholesterol, 487 mg sodium.