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| RECIPE FOR CREOLE-CAJUN WINGS |
| Title: | Creole-cajun Wings | | Category: | Chicken Wings | | Rating: |  | Instructions:
Creole-Cajun WingsOil (for deep-fat frying)
1 (4 pound) package frozen separated
chicken wings, thawed
1 (8 ounce) can tomato sauce
1/2 cup butter or margarine, melted
1/4 cup hot pepper sauce In an electric skillet or deep-fat fryer, heat oil to 350 degrees F. Fry chicken wings, a few at a time, for 10 to 12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes. Remove wings from sauce. Cover and refrigerate for 8 hours or overnight. Place wings in a greased 13 x 9-inch baking dish. Cover and bake at 350 degrees F for 25 to 30 minutes or until heated through. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip. Yields 12 to 14 servings. Blue Cheese Garlic Dip
1 (12 ounce) jar refrigerated blue cheese dressing
1 (4 1/2 ounce) can tiny shrimp, rinsed and chopped
4 scallions, thinly sliced
1 to 2 garlic cloves, minced
1/4 teaspoon celery seed
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon hot pepper sauce In a bowl, combine all ingredients; mix well. Cover and chill for at least 2 hours. Serve with Creole-Cajun Wings, vegetables or crackers. Yields about 2 cups.
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