Like many signature dishes, this tasty treat was served up by an industrious chef, looking for a new way to cook up ingredients already on hand. Before the legendary invention, chicken wings were designated scrap for soup stock. An alleged over shipment created one of the greatest bar foods known to man, and catapulted the little Anchor Bar in Buffalo, NY into history books. While the actual details of the fated night remain in question, one thing’s for sure, it was a darn delicious idea.
To make it Mary, and a little better for your heart, try my baked recipe instead of breaking out the deep fryer. I guarantee you won’t miss any of that saturated fat with flavor like this! You can also cut even more calories by making your own low fat ranch to dip and cool off those wings.
Baked Hot Wings
3lbs chicken wings
salt and pepper
1/2 cup Franks Red Hot
2 tbsp margarine
Preheat oven to 400 degrees. Line a baking dish with foil to make it easier to clean and arrange chicken wings. Drizzle with a bit of olive oil and apply liberal amounts of Cajun seasoning, salt, and pepper. Turn to coat on both sides. Bake in oven for 45 minutes. While the wings are baking, melt 2 tbsp margarine in a small saucepan and mix in hot sauce. Once wings are done place in a metal bowl, pour hot sauce mixture over and toss together.
Low fat Ranch dip
1/2 cup low fat Greek style yogurt
1/2 tsp garlic salt
1 tsp parsley
1 tsp dill
1/4 tsp pepper
Combine all ingredients in a small bowl and serve with hot wings