YIISolutions

Hot ‘n’ Spicy Chicken Wings with Blue Cheese Dip Dip 1/2 cup sour cream 1/2 cup mayonnaise 2 teaspoons white wine vinegar 1 tablespoon fresh parsley chopped 1 tablespoon green onions, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon Tabasco sauce 3 tablespoons blue cheese, crumbled Salt and pepper, to taste Chicken Wings 12 chicken wings Vegetable oil (for frying 4 tablespoons butter or margarine, melted 1 teaspoon catsup 1 teaspoon Tabasco sauce Celery sticks In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350 degrees F on a deep frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the bu...

Hot Hot Habanero Wings Recipe 2 pounds chicken wings 1 (18 ounce) bottle honey teriyaki barbecue sauce 1/4 cup fresh honey 2 tablespoons Liquid Smoke 1 1/2 to 2-inch piece fresh ginger, grated 6 cloves garlic, crushed 8 habanero chile peppers, chopped* 4 chile peppers, your choice, chopped 3 tablespoons fresh horseradish 1 (18 count) package chicken wings Cut wings into thirds, and discard the tips. There should be about 36 pieces. In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour. Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours. Preheat grill for low heat. Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally. * WARNING: Wear gloves, and do not let the oil get any...