Want to hear a real story about American ingenuity? Late one night at the Anchor Bar in Buffalo, New York, Dominick Beltissimo asked his mom, Teressa, the cook and co-owner of this restaurant-bar, to cook up a midnight snack for him and his buddies. The only thing Teressa had on hand was a pile of chicken wings set aside for soup stock. But Mom loved her son Dominick, so she said what the heck. No soup! She cooked the wings in some hot oil, brushed them with a tangy barbecue sauce, and served them with a blue cheese dressing and celery sticks -- the rest is history. Thank you, Teressa!
FIRED UP BUFFALO WINGS
Makes 4 appetizer servings
Prep: 5 minutes
Marinate: 30 to 60 minutes
Bake: 425* for 20 minutes
1 pound chicken drumettes
1/4 cup hot pepper sauce
1 tablespoon Worcestrshire sauce
2 teaspoons paprika
1/8 teaspoon cayenne, or less for milder flavor
1 cup fat-free blue cheese flavored salad dressing
8 celery sticks
1. In sealable plastic bag combine drumettes, hot pepper sauce, Worcestershire sauce, 1 teaspoon paprika, and cayenne. Seal bag and shake to coat chicken. Refrigerate and marinate at least 30 minutes.
2. Preheat oven to 425*. Remove drumettes from marinade and arrange in single layer in shallow baking pan. Sprinkle with half the remaining paprika.
3. Bake 10 minutes. Turn drumettes over. Sprinkle with remaining paprika. Bake another 10 minutes or until meat is no longer pink near bone.
4. Pour blue cheese dressing into small bowl. Arrange chicken and celery sticks on serving platter. Accompany with blue cheese dressing for dipping.
Nutrient Value Per Serving:
18 g protein
6 g fat (29% fat)
17 g carbohydrate
755 mg salt
53 mg cholesterol
What are Buffalo wings without the skin? I make the choice here to keep the Sacred Fat skin on, although you could remove it before marinating for an even skinnier version -- but they won't taste as good. Even with the skin on, the fat checks in at only 6 grams per serving. But promise you won't eat more than your portion -- one recipe is not one serving, it's four!
Recipe taken from Richard Simmons Farewell to Fat Cookbook (c) 1996.