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.