6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey
Jack cheese with peppers, shredded (1 cup)
Toppers, such as dairy sour cream, salsa, guacamole,
chopped tomato, chopped sweet pepper, sliced green
onion, sliced pitted ripe olives, or snipped fresh
1. Preheat broiler. Cut off and discard tips of chicken
wings. Cut wings at joints to form 24 pieces. Place
chicken pieces in a shallow nonmetal pan.
2. For sauce, in a small mixing bowl stir together
melted margarine or butter, hot pepper sauce, and
paprika. Pour mixture over chicken wings, stirring
to coat. Cover chicken and let stand at room temperature
for 30 minutes.
3. Drain chicken, reserving sauce. Place chicken
pieces on the unheated rack of a broiler pan. Sprinkle
chicken with salt and pepper, if desired. Brush with
some of the reserved sauce.
4. Broil chicken 4 to 5 inches from the heat about
10 minutes or until light brown. Turn the chicken
pieces; brush again with the reserved sauce. Broil
for 10 to 15 minutes more or until the chicken is
tender and cooked through.
5. Meanwhile, in a blender container or food processor
bowl combine sour cream, mayonnaise or salad dressing,
the 1/2 cup crumbled blue cheese, garlic, and vinegar.
Cover and blend or process until smooth. If desired,
top dip with additional crumbled blue cheese before
serving. Serve with wings and celery sticks and dip.
Makes 12 appetizer servings.
Make-Ahead Tip: Store dip, covered, in the refrigerator
up to 2 weeks.