https://2600.iga-web.com/Recipes/Detail/5154/Saucy_Hot_Wings
Yield: 20 appetizers
1 | package | (about 2 pounds) chicken wings, tips removed | |
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1/2 | cup | ketchup | |
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2 | Tablespoons | olive oil | |
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1 | Tablespoon | white vinegar | |
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1 | Tablespoon | hot pepper sauce | |
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2 | teaspoons | honey | |
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1/4 | teaspoon | red pepper flakes, crushed | |
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Dipping Sauce: | |||
1 | cup | prepared ranch salad dressing | |
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1/3 | cup | crumbled blue cheese | |
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Garnish: | |||
Freshly chopped parsley | |||
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Heat oven to 425 degrees F
Cover rack of broiler pan with aluminum foil and spray with nonstick cooking spray.
Pat wings dry with paper towels. Cut wings into three pieces at joints; discard tips.
In a medium bowl, combine ketchup, oil, vinegar, hot pepper sauce, honey and red pepper flakes.
Dip chicken, one piece at a time, into sauce and coat well. Arrange on foil-lined pan. Repeat until all wing pieces are coated with sauce.
Bake for 25 minutes; turn over and bake an additional 10 to 15 minutes or until chicken is done and edges begin to crisp.
Dipping sauce:
Combine dressing and blue cheese in a small bowl. Refrigerate until ready to serve.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://2600.iga-web.com/Recipes/Detail/5154/Saucy_Hot_Wings
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