These tangy chicken wings pack a spicy punch and are sure to be a crowd-pleaser for any occasion.
For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Sauté Tongs. Microwave on HIGH 7-10 minutes or until Digital Pocket Thermometer registers 180°F (82°C) when inserted into meatiest part of wings alongside bones and meat is no longer pink.
Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in./13-cm) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
Carefully remove Baker from microwave and remove lid, lifting away from you. Drain wings in large Stainless Mesh Colander. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
U.S. Nutrients per serving: Calories 300, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Protein 15 g, Sodium 670 mg, Fiber 1 g
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