ShareThisRecipes:SOUTHWESTERN GRILLED CHICKEN WINGS WITH BLACK BEAN DIPServes 62 pounds chicken wings2 tablespoons butter, melted2 tablespoons hot pepper sauce1 teaspoon cumin2 tablespoons fresh cilantro, chopped2 tablespoons lime juiceDip ingredients:1/2 cup cooked black beans, drained1/4 cup prepared salsa verde1/4 cup sour cream1 tablespoon lime juice2 teaspoons hot pepper sauce2 teaspoons fresh cilantro, chopped1/2 teaspoon saltPrepare gas or charcoal grill, or preheat broiler. While grill is heating, prepare Black Bean Dip by placing beans, salsa verde, sour cream, lime juice, hot pepper sauce, chopped cilantro and salt in blender or food processor. Process until smooth. Set aside.Place chicken wings on grill and cook over low heat, turning, until cooked through, about 10-12 minutes per side. Place wings in bowl and coat with melted butter. Add hot sauce, cumin, cilantro and lime juice. Toss well to coat.Serve wings with Black Bean Dip.-- National Chicken Council, www.eatchicken.comBUFFALO CHICKEN WINGSServes 62 pounds broiler-fryer chicken wings1 egg1 cup cooking oil2 cups cider vinegar1 teaspoon saltFreshly ground black pepper, to taste1/2 teaspoon cayenne pepper or to taste1/8 teaspoon garlic powder1/8 teaspoon nutmeg1/8 teaspoon celery saltDash corianderDash ground clovesCelery sticks, garnishIn medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings at joints; remove wing tips and reserve for later use (soup stock).Dip wing pieces in sauce and place in shallow roasting pan. Bake for 10 minutes at 500 degrees, turning and basting with sauce several times until wings reach desired crispness.Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.CREAMY BLUE CHEESE DIPPING SAUCEServes 62 tablespoons chopped onion1 garlic clove (crushed)1/4 cup chopped fresh parsley1 cup mayonnaise1/2 cup sour cream1 tablespoon lemon juice1 tablespoon vinegar1/4 cup crumbled blue cheeseSalt, pepper and cayenne pepperIn medium bowl, place first eight ingredients; stir. Add salt, pepper and cayenne to taste. Cover and chill.-- National Chicken Council, www.eatchicken.comMICHAEL DEARY'S BUFFALO WINGSServes 301/2 12-ounce can of Dr Pepper (nondiet)1/2 12-ounce bottle of Budweiser1 tablespoon Worcestershire sauce1 tablespoon horseradish, cream style12 ounces (one bottle) Frank's Red Hot Buffalo Wing Sauce1/2 tablespoon white wine vinegar1/2 cube (4 tablespoons) butterGarlic salt to taste10-pound bag of frozen chicken wingsVegetable oil, quantity variableCelery sticksMarie's brand blue cheese dressing or ranch dressing for dippingPlace enough vegetable oil to submerge wings in fryer basket of electric fryer.Place about 10 frozen wings at a time in fryer basket; fry for about 20 to 25 minutes, until browned.While wings are cooking, heat sauce ingredients in a pan on low flame on stove; turn off heat.When wings are browned, remove from fryer basket with tongs and place on paper towels to absorb excess oil.Place wings in sauce and let sit for 1 to 2 minutes.Remove wings and serve with celery sticks and salad dressing for dipping.(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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