Recipe: Appetizer : - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/4 cup sliced scallions

1/2 cup crème fraiche

4 ounces Roquefort cheese, crumbled

2 pounds chicken wings, cut in 2 pieces, wing tips discarded

1/2 cup Durkee’s Red Hot Sauce (or Franks)

1/4 cup soy sauce

1/2 cup melted butter

Directions

Mix together the scallions, crème fraiche and cheese. Dish up in small bowl. In a fryer at 375 degrees, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings.

PLATING Serve wings in a large bowl with scallion crème for dipping

Yield: 4 servings






Latest Reviews

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with..." - jess

"I've tried so many pot roast recipes but never found one I thought was outstanding until I came upon THIS! I followed the instructions to the letter and it was the best I've ever had! There are only two of us so I cut it in half and it worked perfectly. I ran across another that is identical other than ... " - liz wilcox

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac

"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs

Happy cooking...

Ingredients

1/4 cup sliced scallions

1/2 cup crème fraiche

4 ounces Roquefort cheese, crumbled

2 pounds chicken wings, cut in 2 pieces, wing tips discarded

1/2 cup Durkee’s Red Hot Sauce (or Franks)

1/4 cup soy sauce

1/2 cup melted butter

Directions

Mix together the scallions, crème fraiche and cheese. Dish up in small bowl. In a fryer at 375 degrees, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings.

PLATING Serve wings in a large bowl with scallion crème for dipping

Yield: 4 servings