Super Bold- Kickin' Chicken Wings with B
Source of Recipe
List of Ingredients
1/2 cup Mild Barbecue Sauce- I like Rib Crib Mild Barbecue Sauce
1/4 cup hot red pepper sauce- I like Frank's Red Hot Brand
8 ounces (1 stick) butter, melted
2 tablespoons fresh lime juice
1 tablespoon ground Chili pepper
8 ounces blue cheese crumbles
4 ounces cream cheese
4 pounds chicken wings, You can purchase whole wings or first and second joint wing sections. Rinse wings or joints and pat dry with paper towels.
8 ribs of celery,cut into dipping-sized sticks
Combine the Mild Barbecue Sauce, hot red pepper sauce, melted butter, 1 tablespoon of the lime juice, and ground chili pepper in a medium bowl and mix thoroughly. Set aside. Combine the blue cheese, cream cheese, and remaining 1 tablespoon lime juice in a bowl and blend until smooth. The blue cheese dip can be made 24 hours in advance and kept, covered, in the refrigerator. Let dip come to room temperature before serving. - Frying wings directions - Heat enough oil to come halfway up the sides of a large saucepan or deep fryer to 350 F. Add the chicken wings in batches and fry, turning, until golden brown and they float in the oil, 6 to 8 minutes. Drain wings on paper towels and transfer wings to a large bowl for tossing in wing sauce. - Baking wings directions - On greased baking sheet pan evenly lay out chicken wings and place in a 350 F. oven and bake for about 20 minutes, then turn oven from bake to broil and brown wings for 4-5 minutes, carefully watching wings, so as not to burn. Drain wings on paper towels and transfer wings to a large bowl for tossing in wing sauce. Pour the wing sauce over the cooked chicken wings and toss the wings until well coated. Let sit for 5 minutes. Pour into serving bowl. Serve hot. Garnish the blue cheese dip with celery sticks.
Source: Rib Crib
Yield: 8-10 servings