2 pounds chicken drummettes (about 24)
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons red pepper sauce
1 tablespoon Worcestershire sauce
Blue Cheese Dipping Sauce (below)
Paprika
Celery sticks, if desired


Heat oven to 350 F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove skin from chicken.

Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Make Blue Cheese Dipping Sauce.

Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and sauce.

Blue Cheese Dipping Sauce
1/3 cup reduced-fat cottage cheese
1/2 teaspoon white wine vinegar
2 tablespoons milk
1 tablespoon crumbled blue cheese
1/8 teaspoon white pepper
1 clove garlic, finely chopped

Place cottage cheese, vinegar, milk, half of the blue cheese, the white pepper and garlic in blender or food processor. Cover and blend on low speed until smooth and creamy. Spoon into serving dish. Stir in remaining blue cheese. Cover and refrigerate until serving.

Makes 12 servings, 2 wings and 1 tablespoon sauce each

This recipe displayed with permission from General Mills, Inc.