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Buffalo-Style Drummettes with Blue Cheese Dip

Oxmoor House

Yield 15 servings (serving size: 2 drummettes, about 1 tablespoon dip, 2 carrot sticks, and 2 celery sticks)
Heating the chicken drummettes in the oven helps to brown them. You can also brown them, in batches, in a skillet on the cooktop.

Ingredients

  • 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

Nutrition Information

  • calories 95
  • caloriesfromfat 0.0 %
  • fat 4.8 g
  • satfat 1.7 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 7.9 g
  • carbohydrate 4.4 g
  • fiber 0.5 g
  • cholesterol 25 mg
  • iron 0.4 mg
  • sodium 248 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.

  4. 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.

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