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Slow-Cooked Buffalo Wings and Bleu Cheese Dip
DVO Recipe Center
Makes: 32 Servings


16 chicken wings (about 3 pounds)
1-1/2 cups bottled chili sauce
3-4 tablespoons bottled hot pepper sauce

Cut off and discard wing tips (or reserve them to make chicken broth). Cut each wing into 2 sections. Rinse chicken; pat dry. Place chicken wings on a greased broiler pan rack. Broil 4-5 inches from the heat for about 10 minutes or until chicken is browned, turning once. Transfer to a 3-1/2 to 4 quart slow cooker, coated with nonstick cooking spray. Combine chili sauce and hot pepper sauce. Pour over wings. Cover. Cook on LOW for 4-5 hours or on HIGH for 2 to 2-1/2 hours. Serve with Bleu Cheese Dip or ranch dressing as desired.

Bleu Cheese Dip
1 cup sour cream
1/2 cup mayonnaise
1/2 cup (2 oz) crumbed bleu cheese
1 clove garlic, minced
1 tablespoon white vinegar

Combine ingredients in a blender container. Cover. Blend until smooth. Store dip in an airtight container for up to 2 weeks in the refrigerator. Top with additional crumbled bleu cheese before serving, as desired.



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