A tailgate favorite gets the dinnertime treatment.
INGREDIENTS
- 8 small chicken drumsticks (about 2 lbs. total)
- kosher salt
- Freshly ground black pepper
- 1/4 c. wing sauce (we used Frank's RedHot)
- 1/4 c. lowfat plain Greek yogurt
- 2 tbsp. white wine vinegar
- 2 oz. blue cheese, crumbled (about 1/2 c.)
- 4 stalks celery, thinly sliced
- 1 large seedless cucumber, sliced diagonally into half-moons
- 4 scallions, thinly sliced
- 1 c. fresh flat-leaf parsley
DIRECTIONS
Heat grill to medium. Season the chicken with 1⁄2 teaspoon pepper and grill, covered, turning occasionally, for 18 minutes. Uncover and continue grilling, basting with the wing sauce, until the chicken is cooked through, 5 to 7 minutes more.
While the chicken is cooking, make the salad. In a large bowl, whisk together the yogurt, vinegar, half the blue cheese, and 1⁄4 teaspoon each salt and pepper.
Add the celery and cucumber and toss to coat. Fold in the scallions and parsley. Serve with the chicken and sprinkle with the remaining blue cheese.
WD Test Kitchen Trick
Keep celery longer by wrapping the leftover heads tightly in aluminum foil before storing them in your refrigerator crisper drawer. Plastic traps gasses, which shorten the celery’s shelf life.
WD Test Kitchen Trick
Save up to 50¢ per pound by buying chicken drumsticks in bulk. Freeze the extras on a lined baking sheet, then portion into large zip-topped bags and return to the freezer.
PER SERVING 313 CAL, 16.5 G FAT (6 G SAT FAT), 162 MG CHOL, 824 MG SOD, 33 G PRO, 7 G CAR, 3 G FIBER