Growing up in Upstate New York, Buffalo wings were practically a staple in everyone’s diet. I recall ordering them numerous times, okay, a LOT, while in college, and having them delivered to my dorm. Needless to say, I was amongst the many who gained “the freshman 15”, which then carried over into my sophomore year, as those wings were nowhere close to being in the healthy category. I do still love having wings from time to time, but now choose to have them baked and not fried, thus allowing my conscience to remain at ease. I’m happy to report that this recipe will do the same and is guilt-free.
- 2 lbs. chicken drummettes (or wings)
- 2 tbsp. honey
- 2 tbsp. ketchup
- 2 tsp. red pepper sauce
- 1 tbsp. Worchestershire sauce
- Blue Cheese Dipping Sauce
- Celery sticks, if desired
- Remove skin and fat from chicken.
- Mix honey, ketchup, pepper sauce and Worchestershire sauce in heavy-duty resealable plastic food-storage bag.
- Add chicken, turn to coat with honey mixture.
- Seal bag and refrigerate at least 15 minutes, but no longer than 24 hours, turning occasionally.
- Make Blue Cheese Dipping Sauce, if desired.
- Heat over to 350.
- Line jelly roll pan with aluminum foil.
- Place chicken in pan.
- Bake uncovered about 30 minutes or until crisp, and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Serve with blue cheese dip and celery sticks.