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Buffalo Wings with Blue Cheese Dip
16 chicken wings, about 3 lbs.
1 1/2 cups bottled chili sauce
3 to 4 tbsp bottled hot pepper sauce
1 recipe Blue Cheese Dip or bottled ranch salad dressing
Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.
Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once.
Transfer chicken to 3 1/2- or 4-quart slow cooker.
Combine chili sauce and hot pepper sauce; pour over chicken wings.
Cover; cook on Low heat setting for 4-5 hours or on High heat for 2 to 2 1/2 hours.
Serve chicken wings with Blue Cheese Dip or ranch salad dressing.
Blue Cheese Dip:
1 (8-oz. carton) sour cream
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (2 ozs. )
1 clove garlic, minced
1 tbsp white wine vinegar or white vinegar
In a blender, combine sour cream, mayonnaise, blue cheese, garlic and vinegar. Cover and blend until smooth.
If desired, top dip with additional crumbled blue cheese before serving. Note: May be refrigerated for up to two weeks in covered container.
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