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| INGREDIENTS: |
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| 24 chicken wing segments |
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1 cup Captain Spongefoot Original Buffalo Wing Sauce
(or substitute your favorite flavor) |
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| 1 cup blue cheese salad dressing |
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| 4 stalks of celery sliced in 4” sections |
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| 2 carrots sliced by length in 4” sections |
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| DIRECTIONS |
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| For frying... |
| 1. Preheat oil to 325 degrees F |
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| 2. Pat dry the rinsed chicken wing pieces |
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| 3. CAREFULLY add chicken wings to oil, slowly and with a large slotted spoon. Cook for 6-10 minutes based on the wing size |
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| 4. Remove from oil with slotted spoon and drain in paper towel lined bowl and discard lining |
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5. Add Captain Spongefoot Sauce and coat wing by tossing
or shaking in a sealed container |
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6. Garnish with celery and carrots, serve with blue cheese
or substitute ranch dressing |
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| For baking... |
| 1. Preheat over to 400 degrees F |
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| 2. Place chicken wings on Flat baking sheet |
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| 3. Bake approximately 45 minutes (use judgment per wing size) turning once |
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| 4. Remove from pan and drain excess oils |
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| 5. Place wings in a bowl or sealable container- add sauce and toss or shake to perfectly coat wings |
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| 6. Garnish with celery and carrots along with blue cheese or ranch dressing for dipping |
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| Serves 4-6 |
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