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16
chicken wings (about 3 pounds)
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1 1/2
cups bottled chili sauce
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3
- 4
tablespoons bottled hot pepper sauce
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1
recipe Blue Cheese Dip (see recipe below) or bottled ranch salad dressing
1. 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 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
2. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 2-1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers.
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1
8 ounce carton dairy cream cheese
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1/2
cup mayonnaise or salad dressing
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1/2
cup crumbled blue cheese (2 ounces)
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1
clove garlic, minced
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1
tablespoon white wine vinegar or white vinegar
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additional crumbled blue cheese (optional)
In a blender container combine sour cream; mayonnaise or salad dressing; crumbled blue cheese; garlic, minced; and white wine vinegar or white vinegar. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. If desired, top dip with additional crumbled blue cheese before serving.
- Calories 108,
- Protein (gm) 6,
- Carbohydrate (gm) 3,
- Fat, total (gm) 8,
- Cholesterol (mg) 21,
- Saturated fat (gm) 3,
- Vitamin A (IU) 194,
- Vitamin C (mg) 2,
- Sodium (mg) 217,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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