LITTLE DRUMMERS, BOY
These buffalo chicken drummettes have more meat than wings and baked without their skin
brings the calories and fat way down.
(Number of Powerfoods: 2)
24 CHICKEN DRUMMETTES, SKINNED
4 TABLESPOONS HOT SAUCE
5 TEASPOONS WHITE WINE VINEGAR
2 TABLESPOONS HONEY
¼ TEASPOON GARLIC POWDER
1/3 CUP CRUMBLED BLUE CHEESE
1 CUP SOUR CREAM
1 SCALLION, CHOPPED
2 LARGE RIBS CELERY, CUT INTO STICKS
½ TEASPOON PAPRIKA1. Remove as much of the skin from the chicken as you can. In a large bowl, toss the drummettes with
the hot sauce, vinegar, honey, and garlic powder, until each piece is well-coated. Refrigerate for at
least an hour.
2. Arrange the drummettes on the rack of a broiler pan. Broil 5 inches from the heat for about 20
minutes, or until the meat is no longer pink and is cooked through, turning once.
3. To make the blue cheese dip, combine the blue cheese, sour cream, and scallion. Mix well. Then
sprinkle with paprika. Cover and refrigerator for 20 minutes or until the flavors blend. Serve dressing
with chicken drummettes and celery sticks.
Makes 12 2-wing servings.
Per serving: 120 calories, 14 g protein, 2 g carbohydrates, 6 g fat (2.5g saturated), 240 mg sodium, 0
g fiber