- 12 chicken wings (2 lbs.)
- 2 tablespoons margarine
- 2 to 3 tablespoons bottled hot pepper sauce
- 1 teaspoon paprika
- salt and pepper (optional)
- Bleu cheese or Ranch dip
- celery sticks
Preheat broiler. Rinse wings and dry off. Cut off tips of wings and throw away. Cut at joints to make 24 pieces. Place in shallow glass bowl.
Sauce: Melt margarine; stir together with hot pepper sauce and paprika in small bowl. Pour over chicken and stir to coat well. Let stand at room temperature 30 minutes. Drain and reserve sauce. Place chicken on unheated broiler pan. Broil 4 to 5 inches from heat 10 minutes and brush with sauce. Turn over and brush with more sauce. Broil 10 to 15 minutes more until tender. Serve with desired dip and celery.
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