Buffalo-Style Drummettes with Blue Cheese Dip

Cooking spray
3 pounds chicken wing drummettes, skinned (30 drummettes)
1/4 teaspoon freshly ground black pepper
3/4 cup thick hot sauce
2 tablespoons cider vinegar
1 teaspoon reduced-sodium Worcestershire sauce
2 garlic cloves, minced
Blue Cheese Dip*
30 carrot sticks
30 celery sticks

Preheat oven to 450°.
Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake, uncovered, at 450° for 7 minutes or until lightly browned.
Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.
Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is very tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks.

*Blue Cheese Dip
4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
1/2 cup fat-free sour cream
2 tablespoons canola mayonnaise
2 garlic cloves, minced
3 tablespoons blue cheese, crumbled and divided

Place cream cheese in a medium bowl; beat with a mixer until smooth. Add sour cream, mayonnaise, garlic, and half of blue cheese, beating until smooth.
Stir in remaining blue cheese.

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