Chicken wings w blue cheese and Cole Slaw (remove 200 cal/svg for skin)
MAIN DISHES
Keeps refridgerated for - Days
Hack 1
Great for active pople
Hack 2
Remove the skin and remove 50% calories
Servings:
2
Prep Time:
10 min
Serving Size:
5 wings
Cooking Time:
20 min
Keeps refridgerated for - Days
Hack 1
Hack 2
Servings:
2
Prep Time:
10 min
Serving Size:
5 wings
Cooking Time:
20 min
Great for active pople
Remove the skin and remove 50% calories
Ingredients
1 pound chicken wings
1/2 tablespoon butter
2 corn pieces
1/4 teaspoon salt
1/2 tablespoon bbq seasonings
pinch cayenne
1/4 c blue cheese dressing
1/4 cup yogurt
2 cups cabbage, grated
1 lemon
2 tablespoon minced cilantro
1/2 tablespoon honey
Method
Place wings (room temperature) in the pressure cooker cup (electric). Add 2 cups of chicken stock and a sprig of cilantro.
Cover the electric pressure cooker and cook at high pressure for 8 minutes. Allow all the steam to come out before opening.
Remove the wings and place on a baking sheet. Remove the skin if you wish.
Melt butter, add spices and hot pepper, transfer to a bowl. Add to wings and mix to spread seasoning butter all over the wings. Place wings on a baking pan. Bake at 425°F or until they are golden brown.
Prepare the dipping sauce: Mix Greek yogurt and blue cheese and serve with wings.
Mix cabbage, cilantro, lemon and honey and serve along side the corn and wings.
Chef Pachi
