Recipe for Creole-Cajun Wings
Wings

CREOLE-CAJUN WINGS

    Creole-Cajun Wings

    Oil (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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