trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 23 February 2010
| Article Index |
|---|
| Celebrate |
| endive and apple salad |
| spinach cheese tortellini |
| Wild Wings and Blue Cheese Dip |
| Green Curry Chicken with Basil |
| All Pages |
Page 4 of 5
wild wings and blue cheese dip
Bring out the wings and watch the party begin. These are wildly delicious — I could never make up my mind if I liked spice-rubbed wings or Buffalo wings better, so I just combined the whole kit and caboodle into one tasty mélange. The blue cheese dip makes a great salad dressing when thinned with a little cream or buttermilk. Serve it over wedges of iceberg lettuce with chunks of smoky bacon and grape tomatoes.
2 tsp sweet Hungarian paprika
2 tsp dry mustard
2 tsp chili powder
1 tsp garlic powder
1 tsp barbecue seasoning (I like LaGrille)
1/2 tsp salt
1/2 tsp cayenne powder
3 lb chicken wings, patted dry
Frank’s Red Hot Sauce
Celery & carrot sticks
1. Preheat oven to 400˚F.
2. Place spices in a plastic bag. Add wings a few at a time, shaking bag to coat wings.
3. Line a baking sheet with foil and coat with cooking spray. Bake wings for 30 minutes. Flip wings, sprinkle generously with Frank’s Red Hot Sauce and bake 20 minutes more or until cooked through.
Serve with blue cheese dip (see below), celery and carrot sticks.
blue cheese dip
For the weight-conscious (count me out), use low-fat or non-fat mayo and sour cream.
1 cup mayonnaise
1/2 cup sour cream
1/4 cup crumbled blue cheese
2 tbsp minced scallions
1 tsp garlic powder
1 tbsp lemon juice
1 tbsp cider vinegar
Salt and pepper, to taste
1. In a medium bowl combine all ingredients. Serve with wings.
Serve with icy cold Canadian beer and plenty of napkins.