Invented in Buffalo, N.Y., during the '60s, Buffalo chicken wings have become a national favorite.
A mad scientist dreaming up the Frankenstein of comfort foods might have come up with something very like Buffalo chicken wings.
I hate to be a spoilsport, but yikes! Single servings of Buffalo wings with blue cheese sauce can pack more than 1,000 calories. So I decided to tackle this monster and transform it into a weeknight meal.
First, I swapped chicken wings for boneless, skinless chicken.
For the pasta, I like orzo, which looks like large grains of rice. If you can't find orzo, try whole wheat Israeli (the large variety) couscous. I toss some frozen peas into the pot and finally top it off with celery, another of the classic recipe's staple ingredients. Tempting though it may be to do so, do not leave out the celery. It contributes its signature crunch and works as a cooling counterpart to the spicy pasta.