| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers |
8 |
Servings |
INGREDIENTS
|
|
Oil for frying or baking |
| 2 |
lb |
CHICKEN WINGS — |
|
|
DIS-JOINTED |
|
|
TIPS |
| 1/4 |
c |
BUTTER |
| 1/4 |
c |
HOT PEPPER SAUCE |
| 1 |
tb |
VINEGAR |
| 1/2 |
c |
BLUE CHEESE DRESSING;CHUNKY |
| 6 |
|
STALKS CELERY — CUT INTO |
|
|
DIPPING STICKS |
INSTRUCTIONS
3 "
IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. PLACE
WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR
PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE
CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY. MEANWHILE, IN
A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET
ASIDE. WHEN WHINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN
A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL WINGS
ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE
CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD
1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR
MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.
Recipe By :
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Heal the Past… Live the Present… Dream the Future…”