GAME DAY
FAN FAVES

BUFFALO WINGS & BLUE CHEESE DIP

INGREDIENTS

CREAMY BLUE CHEESE DIP

_{1/2 CUP BEST FOOD'S REAL MAYONNAISE}

_{1/4 CUP REDUCED FAT SOUR CREAM}

_{1/4 CUP BLUE CHEESE}

_{2 TBSP. SLICED GREEN ONION}

_{1/4 TSP. COARSELY GROUND BLACK PEPPER}

 

BUFFALO CHICKEN WINGS

_{3 TBSP. BEST FOODS REAL MAYONNAISE}

_{4 TBSP. CAYENNE PEPPER SAUCE, DIVIDED}

_{2 TSP. MINCED GARLIC}

_{3/4 TSP. SALT}

_{4 LBS. CHICKEN WINGS, CUT IN HALF AND WING TIPS REMOVED*}

_{(10 WINGS 20 PIECES)}

_{3 TBSP. BUTTER, MELTED}

 

 

METHOD

FOR BLUE CHEESE DIP_{: COMBINE ALL INGREDIENTS UNTIL WELL BLENDED; COVER}

_{AND REFRIGERATE.}

FOR WINGS: _{PLACE OVEN RACK IN TOP POSITION; PREHEAT OVEN TO 450°. COAT}

_{FOIL-LINED RIMMED BAKING SHEET WITH NONSTICK SPRAY.}

_{COMBINE BEST FOOD'S REAL MAYONNAISE, 1 TBSP. CAYENNE PEPPER SAUCE, GARLIC}

_{AND SALT IN LARGE BOWL. ADD WINGS AND TOSS TO COAT. ARRANGE ON PREPARED}

_PAN.

_{BAKE 40 TO 45 MINUTES OR UNTIL WINGS ARE GOLDEN AND CRISP. COMBINE}

_{REMAINING 3 TBSP. CAYENNE PEPPER SAUCE AND MELTED BUTTER IN LARGE BOWL.}

_{TRANSFER WINGS TO BOWL AND TOSS TO COAT. SERVE WITH BLUE CHEESE DIP.}

_{*FREEZE THE WING TIPS FOR THE NEXT TIME YOU MAKE CHICKEN BROTH.}

 

LEFTOVERS TIP:

_{SHRED LEFTOVER WING}

_{MEAT TO USE IN SALADS, TACOS, QUESADILLAS ETC.}