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Oil (for deep-fat frying)
1 (4 pound) package frozen separated chicken wings, thawed
1 (8 ounce) can tomato sauce
1/2 cup butter or margarine, melted
1/4 cup hot pepper sauce
Blue Cheese Garlic Dip
1 (12 ounce) jar refrigerated blue cheese dressing
1 (4 1/2 ounce) can tiny shrimp, rinsed and chopped
4 scallions, thinly sliced
1 to 2 garlic cloves, minced
1/4 teaspoon celery seed
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon hot pepper sauce
Wings: In an electric skillet or deep-fat fryer, heat oil to 350 degrees F.
Fry chicken wings, a few at a time, for 10 to 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 x 9-inch baking dish.
Cover and bake at 350 degrees F for 25 to 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.
Blue Cheese Garlic Dip: In a bowl, combine all ingredients; mix well. Cover and chill for at least 2 hours.
Serve with Creole-Cajun Wings, vegetables or crackers.
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