Buffalo Wings w/ Blue Cheese Dip

2 lbs. chicken wings

1 Cup vegetable oil

1/2 tsp. salt

1/2 tsp. Watkins pepper

1/2 C butter

1 tsp. cider vinegar

1/2 - 2 tsp. Watkins Inferno Hot Pepper Sauce

(how much hot sauce depends on your tolerance for heat)


Serves 4 as Appetizers
First Prepare the WingsPrepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips)

ThenPreheat oven to 375°F.
In a large skillet or deep fryer, heat oil to 375° degrees F. Fry wings for approximately 8 minutes (turn once during cooking if using skillet). Transfer wings to a paper towel, and let drain. Season with salt and pepper.
In a small saucepan, melt butter then stir in hot sauce and vinegar.
Place the drained wings in a large mixing bowl. Pour butter mixture over chicken wings and toss to coat. Place wings in a baking dish and bake for about 15 to 20 minutes or until wings are completely cooked.
While the chicken wings are baking, make the blue cheese dip and cut up some celery sticks.

Blue Cheese Dip

3/4 Cup sour cream

1/2 tsp. Watkins dry mustard

1/2 tsp. Watkins Black pepper

1/2 tsp. salt

1/3 tsp. Watkins garlic powder

1 tsp. Worchestershire sauce

1 1/3 C mayonnaise

1 T green onion , finely minced (optional)

6 oz. crumbled Blue Cheese

Makes about 2 1/2 Cups
Combine first 6 ingredients in a mixing bowl and blend with an electric mixer for 2 minutes at low speed. Add mayonnaise and blend for about 2 more minutes at medium speed. Slowly add blue cheese and blend at low until completely combined, but with some small chunks of cheese remaining.

Refrigerate for 24 hours before serving.

This is for Favorite Ingredients Friday, Hosted by Overwhelmed With Joy.. Visit her blog for more delicious recipes..

and remember my Watkins Gift Certificate drawing..

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