BUFFALEAUX WINGS WITH BLUE CHEESE DIPPING SAUCE
|For buffaleaux wings|
|Ground cumin||2 Teaspoon|
|Onion powder||2 Teaspoon|
|Thyme leaves||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Hot sauce||5 Tablespoon (Tabasco Brand Buffalo Style)|
|Chicken wings||3 Pound, wing tips cut|
|Butter||1⁄4 Cup (4 tbs)|
|For blue cheese dipping sauce|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Teaspoon|
Combine cumin, paprika, onion powder, thyme leaves and salt in large bowl; stir in molasses and 1 tablespoon Tabasco Buffalo Style Hot Sauce. Remove and discard wing tips. Separate each wing into 2 pieces at the joint. Add chicken pieces to large bowl; toss to mix well.
Preheat oven to 450° F.
Cook butter and remaining 1/4 cup Tabasco Buffalo Style Hot Sauce in small saucepan over low heat until butter is melted. Place wings on large baking sheet. Cook in oven 10 to 15 minutes, turning once. During last 5 minutes, brush with buffalo sauce. Serve with Blue Cheese Dipping Sauce and celery sticks.
BLUE CHEESE DIPPING SAUCE
Combine blue cheese, mayonnaise, sour cream, milk, vinegar and salt in medium bowl; stir until well mixed.
Makes 3/4 cup sauce.