Print Options
Back to
Creole-Cajun Wings >
Full Page
3x5
4x6
Include these items:
Photos
Creole-Cajun Wings
This chicken wings make a delightfully zippy appetizer. I've received lots of complements on this simple dish.—Ron Treadaway, Acworth, Georgia
12-14 Servings
Prep: 1 hour + chilling Bake: 30 min.
Ingredients
Oil for deep-fat frying
1 package (4 pounds) frozen chicken wingettes, thawed
1 can (8 ounces) tomato sauce
1/2 cup butter, melted
1/4 cup hot pepper sauce
Directions
In an electric skillet or deep-fat fryer, heat oil to 350°. Fry
chicken wings, a few at a time, for 10-12 minutes or until the
juices run clear. Drain on paper towels. Combine tomato sauce,
butter and hot pepper sauce in a large bowl; add wings and toss to
coat. Let stand for 15 minutes. Remove wings from sauce. Cover and
refrigerate for 8 hours or overnight.
Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake
at 350° for 25-30 minutes or until heated through. Uncover and
bake 5 minutes longer. Baste wings with pan drippings; serve
immediately. If desired, serve with Blue Cheese Garlic Dip (recipe
below). Yield: 12-14 servings.
© Taste of Home 2011