Low Cal Buffalo Wings With Blue Cheese Dip Recipes

LOW-CAL BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
• Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 2-1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers. Blue Cheese Dip
• In a blender container combine sour cream; mayonnaise or salad dressing; crumbled blue cheese; garlic, minced; and white wine vinegar or white vinegar. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. If desired, top dip with additional crumbled blue cheese before serving.

HEALTHY BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350.
• In a bowl mix all ingredients besides 1/2 cup of cheddar cheese until thoroughly combined.
• Pour dip into a glass 8x8 pan. Top with remaining 1/2 cup of chese + bake at 350 for 25 mins.
• Serve with chips or veggies or choice.
• Place chicken breasts in instant pot base. Cover with hot sauce
• Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you're in a hurry!)
• Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot.
• Stir in cheese, yogurt, and cottage cheese, tossing until warm.
• Bake in a 400 degree oven for 10 minutes until cheese has melted.
• In a bowl mix all ingredients until thoroughly combined.
• Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

BUFFALO STYLE CHICKEN WINGS

Steps:

• In a medium bowl, combine all sauce ingredients and mix well. Cover and refrigerate.
• Preheat broiler.
• Arrange Chicken Wings on Baking Sheet. Sprinkle with salt.
• Broil for 10 minutes approximately 5 inches from heat. Turn wings and broil until golden brown, approximately 10 to 15 minutes.
• Meanwhile, in a small saucepan, melt butter and hot sauce over low heat stirring occasionally. Keep warm.
• In a large bowl, combine wings and prepared hot sauce and toss to ensure all the wings are coated.
• Serve with Blue Cheese Dip and Celery Sticks.

HEALTHIER BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
• Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

LOW FAT CREAMY BLUE CHEESE DRESSING

Steps:

• In a small bowl, mash blue cheese and yogurt together with a fork.
• Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended.
• Season to taste with salt and pepper. Makes 1 cup.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Separate your wings into flats and drumettes using a sharp knife.
• Dry the wings with a paper towel, the dryer you get them the crispier the skin will be, and place in a bowl.
• Mix the seasoning ingredients together, add to the bowl and toss to coat the wings.
• Get your BBQ up to temp of around 450°F plus for air frying.
• Cook wings for 45 minutes using high indirect heat to allow fat to render and skin to crisp up.
• Mix up the blue cheese ingredients in a food processor.
• Melt butter in a saucepan and add hot sauce and whisk until butter is melted.
• Take the wings off the heat and place in a bowl. Add the hot sauce and stir gently to coat the wings.
• Allow to cool for 5 minutes and enjoy.

MULTI-COOKER BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean. , Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°. , In a small bowl, whisk dip ingredients. Serve with wings.

BUFFALO CHICKEN BLUE CHEESE DIP (JUST 42 CALORIES)

Steps:

• Place the green onions in a medium bowl, reserving 1 tablespoon for garnish.
• Add the yogurt, blue cheese and pepper, and fold together carefully. Don't smash the cheese too much-you want the dip to have small, medium and large chunks.
• Top with the reserved green onions.

LOW-CAL BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• 1. Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings. 2. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 2-1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers. Blue Cheese Dip: In a blender container combine one 8-ounce carton dairy sour cream; 1/2 cup mayonnaise or salad dressing; 1/2 cup crumbled blue cheese (2 ounces); 1 clove garlic, minced; and 1 tablespoon white wine vinegar or white vinegar. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. If desired, top dip with additional crumbled blue cheese before serving.