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Categories:
mayonnaise onions parsley sour cream lemon juice white vinegar blue cheese garlic chicken butter vinegar hot pepper cayenne pepper
Viewed: 47 - Published at: a year agoIngredients
- 1 cup Hellmann's mayonnaise
- 2 teaspoons finely chopped onions
- 14 cup chopped fresh parsley
- 12 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar (red is fine too)
- 12 cup mild blue cheese, crumbled
- 1 teaspoon minced garlic
- 25 chicken wings, tips removed, separated at joint (will have 50 pieces)
- 8 teaspoons melted butter
- 2 teaspoons vinegar
- 23 cup hot pepper sauce (Like Louisianna Hot Sauce)
- cayenne pepper
Method
- Mix all dip ingredients and chill overnight if possible.
- Spread wings out on a lightly oiled cookie sheet.
- Mix melted butter, vinegar, and hot pepper sauce.
- Brush butter mixture onto wings.
- (Can do this ahead and hold for 2 hours maximum if at room temp).
- Bake at 400 for 20- 30 minutes, or until wings are cooked through.
- Baste one time during cooking.
- Sprinkle cayenne during last 5 minutes of cooking for more heat.
- Serve hot with dip and celery sticks.
