Don’t ‘Waist’ Your Food! Delicious Recipes That Won’t Expand Your Waistline

BUFFALO WINGS

WINGS

1 1/4 lbs. chicken wings, wing tips discarded, wings separated between first and second joints

1/2 cup low-sodium, low-fat chicken stock

2 tbsp hot sauce (preferably Frank’s), or more to taste

1 clove garlic, minced

Pinch salt

1 tbsp cornstarch

BLUE-CHEESE DRESSING

1/3 cup nonfat buttermilk

1/3 cup reduced-fat mayonnaise

1/2 cup crumbled lemon juice

Pinch each salt and pepper

1. For the wings, preheat the oven to 425 degrees, and arrange a rack in the center of the oven.

2. Bring 1 inch of water to a simmer in a large pot. Place the wings in a steamer basket, set it on top of the simmering water, cover, and steam 10 minutes. Drain on paper towels.

3. Line a baking sheet with parchment paper. Arrange the wings in a single layer on the lined baking sheet and roast 20 minutes. Turn and continue roasting until well browned, and crisp, 15 to 20 more minutes.

4. Meanwhile, combine the stock, hot sauce, garlic, and salt in a small saucepan. In a small bowl, stir the cornstarch with 1 tbsp of water. Bring the hot-sauce mixture to a simmer, and stir in enough of the cornstarch mixture to thicken the sauce to the consistency of heavy cream (you’ll use almost all of the cornstarch). Remove from the heat. Taste and add more hot sauce, if you like.

5. For the dressing, combine all of the ingredients in a blender and blend until smooth.

6. When the wings are cooked, transfer to a bowl. Return the hot-sauce mixture to a simmer, pour over the wings, and toss to coat. Serve with the dressing.