| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | American | Appetizers, Cheese, Chicken, Dips/spread, Poultry | 6 | Servings |
INGREDIENTS
| 24 | Chicken wings; disjointed | |
| 1 | Stick butter; melted | |
| 6 | tb | Hot pepper sauce; (up to 8) |
| 1/4 | ts | Cayenne pepper |
| 4 | tb | Soy sauce |
| 1 | c | Brown sugar |
| 6 | Cloves garlic; minced | |
| 6 | oz | Pkg cream cheese |
| 1/2 | c | Sour cream |
| 2 | tb | Mayonnaise |
| Salt; to taste | ||
| 1 | ts | White pepper |
| 4 | oz | Bleu cheese; crumbled |
INSTRUCTIONS
WINGS BLEU CHEESE DIP For Wings: Preheat oven to 400 °. Place wings, discarding tips, in baking pan. In a mixing bowl, combine rest of wings ingredients. Coat wings on both sides. Bake for 45 minutes or until cooked through, basting frequently. Just before serving, pour remaining sauce over wings and broil for approx. 1 minute to crisp skin. Bleu Cheese Dip: In the bowl of a food processor, combine all ingredients, except bleu cheese. Process for about a minute, or until creamy. Add bleu cheese. Do not overprocess. Dip should remain chunky. Spoon in to a bowl and refrigerate until ready to use. Yields about 2 cups MC formatting by bobbi744@sojourn.com NOTES : This recipes serves 4-6 as an appetizer. Recipe by: T. V. Guide, Jan. 27 '96 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 19, 1998
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