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Guilt-Free Buffalo Wings

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• 1 lb boneless, skinless organic free-range chicken breast cut into 2 inch wide chunks

• ½ cup + 2 Tbsp Frank's Hot Sauce

• ¼ cup white vinegar

• 2 Tbsp oregano

• 4 tsp paprika

• 1 Tbsp garlic powder

• 1 Tbsp chili powder

• 2 celery stalks, sliced into strips

• Salt and pepper to taste


For the Blue Cheese Yogurt Dip:

• 1 cup Non-fat Greek yogurt

• 2 tablespoons finely-chopped cilantro

• ½ cup crumbled blue cheese

• ¼ cup finely-diced red onion

• Salt and pepper


1. Mix all the Blue Cheese dip ingredients together well. Store in the fridge while you prepare the chicken.

2. Preheat oven to 375 degrees. Lightly mist 2 large cookie sheets with olive oil

3. In a large bowl, combine 2 Tbs. hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, salt and pepper. Pour the mixture into a plastic bag and add chicken. Blend well and let them marinate for about 30 minutes to an hour.

4. Once wings are done marinating, arrange the chicken onto cookie sheets. Bake 15-20 minutes or until cooked through. Flip each wing halfway through

5. While the chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with additional sauce, celery, and blue cheese yogurt dip

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