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    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
    Nutrition Facts:
    Yield: 8-10 servings




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