Paris Wings with Crudités
- Low fat
- Gluten free
- Peanut free
- Low calorie
Roquefort cheese, made from ewes' milk, is considered the king of blue cheeses, but you could also use a French cows'-milk blue cheese, such as St. Agur or Bleu d'Auvergne, or try Quebec's excellent Bleu Bénédictin. Serve these along with vegetable crudités to dip in the cheese sauce.
Ingredients
- 3 lbs (1.5 kg) chicken wing drumettes and winglets (midsections)
- 1/4 cup (60 mL) dry white vermouth
- 3 tbsp (45 mL) Dijon mustard
- 2 cloves garlic, pressed or minced
- 1 tbsp (15 mL) minced fresh thyme leaves or 1 tsp/5 mL dried
- 2 tsp (10 mL) minced fresh tarragon or 3/4 tsp/4 mL crumbled dried
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) olive or vegetable oil
- Hot pepper sauce
- Vegetable crudités
- Roquefort Dipping Sauce:
- 3 oz (100 g) Roquefort cheese
- 3 to 4 tbsp (45 to 60 mL) buttermilk or milk
- 2 tsp (10 mL) sherry vinegar or cider vinegar
- Pinch salt
- pinch white or black pepper
- 2 tbsp (30 mL) finely chopped chives
Preparation
Roquefort Dipping Sauce: With fork, mash together cheese, buttermilk, vinegar, salt and pepper until almost smooth; stir in chives (add a little milk to thin, if desired).
Toss together wings, vermouth, mustard, garlic, thyme, tarragon, salt and pepper until wings are thoroughly and evenly coated; marinate, refrigerated, for at least 2 hours or for up to 1 day.
Bring to room temperature; add oil and toss to coat.
Grill over medium to medium-high heat until crisp and no longer pink in centre of thickest part, about 15 minutes. Serve with Roquefort Dipping Sauce, hot pepper sauce and crudités.
Makes about 20 wings and 1 cup/250 mL Roquefort Dipping Sauce.
Additional Nutritional Information
Per 1 tsp/5 mL Roquefort Dipping Sauce (without crudités): about 7 cal, trace pro, 1 g total fat (trace sat. fat), trace carb, 0 g fibre, 2 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% vit A.
Toss together wings, vermouth, mustard, garlic, thyme, tarragon, salt and pepper until wings are thoroughly and evenly coated; marinate, refrigerated, for at least 2 hours or for up to 1 day.
Bring to room temperature; add oil and toss to coat.
Grill over medium to medium-high heat until crisp and no longer pink in centre of thickest part, about 15 minutes. Serve with Roquefort Dipping Sauce, hot pepper sauce and crudités.
Makes about 20 wings and 1 cup/250 mL Roquefort Dipping Sauce.
Additional Nutritional Information
Per 1 tsp/5 mL Roquefort Dipping Sauce (without crudités): about 7 cal, trace pro, 1 g total fat (trace sat. fat), trace carb, 0 g fibre, 2 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% vit A.
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