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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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These fall-off-the-bone tender wings have just the right amount of heat. The creamy, blue cheese dressing has a slight tartness that creates the perfect flavor combination for dipping.Kevalyn Henderson, Hayward, Wisconsin Ingredients:
1 cup reduced-sodium soy sauce |
2/3 cup sugar |
2 teaspoons salt |
2 teaspoons grated orange peel |
2 garlic cloves, minced |
1/2 teaspoon pepper |
3 pounds frozen chicken wingettes and drumettes, thawed |
3 teaspoons chili powder |
3/4 teaspoon cayenne pepper |
3/4 teaspoon hot pepper sauce |
blue cheese dip: |
1 cup mayonnaise |
1/2 cup blue cheese salad dressing |
1/3 cup buttermilk |
2 teaspoons italian salad dressing mix |
Directions:
1. In a small bowl, combine the soy sauce, sugar, salt, orange peel, garlic and pepper. Pour half of the marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Transfer chicken to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear.
3. Using tongs, transfer chicken to a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Drizzle over chicken.
4. Bake, uncovered, for 30 minutes, turning once. In a small bowl, whisk the dip ingredients. Serve with wings. Yield: 2 dozen (1-3/4 cups dip).
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