Wings Of Fire With Horseradish Dipping Sauceor Bleu Cheese Recipes

HORSERADISH DIPPING SAUCE

Steps:

• In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)

Steps:

• Spicy Chicken Seasoning:.
• In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
• Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Spicy Chicken Batter:.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
• Serve with Horseradish Dipping Sauce:.
• Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE

Steps:

• In a small bowl, whisk together the Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels. Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• For extra hot wings, sprinkle them with the reserved seasoning. Serve with Horseradish Dipping Sauce

PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE

Steps:

• In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
• Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven (1 1/2 inches deep) over medium-high heat until it reaches 350°F on a deep-fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce (recipe follows).
• Horseradish Dipping Sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.

HORSERADISH SAUCE II

Steps:

• Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

CREAMY HORSERADISH DIP

Steps:

• In a bowl, combine the first six ingredients. Cover and chill for at least 1 hour. Serve with vegetables.