Boneless Buffalo Wings with Veggies and Spicy Blue Cheese Dip

Boneless Buffalo Wings with Veggies and Spicy Blue Cheese Dip (Adapted from Eating Well)

For the dip

2/3 cup sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper

For the buffalo chicken and veggies

3 tablespoons buttermilk
3 tablespoons hot pepper sauce (I always use Frank's Red Hot), divided
3 tablespoons distilled white vinegar, divided
2 pounds boneless/skinless chicken breasts slice into strips
1/2 cup white whole-wheat flour
1/2 cup cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil, divided
2 cups carrot sticks
2 cups celery sticks

To make the dip

In a small bowl, whisk together sour cream, blue cheese, vinegar and cayenne - set aside.

To make the chicken

In a large bowl, whisk together buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar - add chicken and toss well to coat. Cover and place in the refrigerator to marinate for 1 hour, stirring occasionally.

In a shallow dish, whisk together flour, cornmeal and cayenne.

In a small bowl, whisk together remaining 1 tablespoon hot sauce and 1 tablespoon vinegar.

Remove chicken from the marinade and dredge through the flour mixture until evenly coated.

In a large skillet, heat 1 tablespoon oil medium-high. Add half the chicken and cook until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and chicken. Place all of the chicken into the skillet and drizzle with the reserved hot sauce mixture - toss well to coat. Serve with the carrots, celery and dip.

Makes about 4 servings.

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