Low-Cal Buffalo Wings with Blue Cheese Dip
- Cook Time: 2 - 2 1/2 hours on high; 4 - 5 hours on low
- Servings: 8 appetizers
- Course: Appetizers & Snacks
Reynolds Kitchens tip
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- 16 chicken wings (about 3 pounds)
- 1-1/2 cups bottled chili sauce
- 3 to 4 tablespoons bottled hot pepper sauce
- 1 recipe Blue Cheese Dip (see recipe below) or bottled ranch salad dressing
Line a 3 1/2 or 4 quart slow cooker with a Reynolds® Slow Cooker Liner.
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 slow cooker.
Combine chili sauce and hot pepper sauce; pour over chicken wings.
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.
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.
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