• Cut the tips off the chicken wings (save tips for soup) and cut the wings in half at the joint.
• Deep fry, bake, or broil the wings until they are golden brown and crunchy.
• In a medium bowl, blend melted margarine, Lipton Recipe Secrets Savory Herb with Garlic Recipe Soup Mix, and cayenne pepper sauce.
• Adjust the amount of cayenne pepper to match your desired level of heat.
• Toss the cooked chicken wings in the sauce until they are thoroughly coated.
• Serve the wings over a bed of greens and accompany with cut-up celery if desired.

• In a large bowl, mix the dry onion with cheddar soup and recipe mix with honey and spicy brown mustard.
• Set aside.
• Cut the chicken wings at the joints, discarding the tips, or leave the wings whole.
• Add the chicken to the soup mixture and toss to coat.
• Preheat the oven to 375 degrees F (190°C).
• Grease a baking pan with cooking spray.
• Place the chicken in the prepared baking pan, sprinkle with Season-All, and bake for about 1 hour.
• Turn the chicken once during baking if desired.
• If the wings are getting too brown too soon, cover them with tin foil during the latter part of the baking time.

• In a bowl, combine plain yogurt, Louisiana hot sauce, and garlic powder.
• Add the chicken wings to the marinade, ensuring they are well coated.
• Marinate overnight in the refrigerator.
• The next day, in a separate bowl, mix flour and Cajun seasoning.
• Remove the chicken wings from the marinade and coat them evenly in the flour mixture.
• In a wok or deep fryer, heat oil to 370°F (190°C).
• Ensure there’s enough oil to cover 4 to 5 chicken wings at a time.
• Deep fry the wings for approximately 8 minutes or until golden brown and cooked through.
• Drain the fried wings on a paper towel.

• In a deep-fat fryer or large pan, heat oil for frying.
• Cut off and save the tips of the chicken wings for another use.
• Halve the remaining chicken wings at the joint.
• Lightly coat the chicken with flour, then carefully drop them into the hot oil a few at a time.
• Fry, turning occasionally, for about 15 minutes or until golden brown.
• Drain on paper towels.
• In a large skillet, melt butter and cook sliced green onions with finely chopped garlic over medium heat, stirring occasionally, for 3 minutes or until onions are tender.
• Remove from heat and stir in sweet n’ spicy French dressing, thyme, oregano, ground cumin, and hot pepper sauce.
• Add the fried chicken wings to the skillet and toss to coat.
• For the chunky blue cheese dressing, combine crumbled blue cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper in a bowl.
• Mix until well combined.
• Serve the spicy Buffalo-style chicken wings with chunky blue cheese dressing and celery sticks.

Chicken Wings:

• Melt butter in a small saucepan.
• Add hot pepper sauce and remove from heat.
• In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375°F.
• Fry wings in batches without crowding until golden brown, 10 to 15 minutes.
• Drain on paper towels.
• Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Blue Cheese Dipping Sauce:

• In a small bowl, mash the blue cheese, leaving some clumps.
• Whisk in the mayonnaise until blended.
• Add lemon juice, sour cream, Worcestershire sauce, salt, and pepper.
• Whisk until well blended.
• Cover and refrigerate until serving time.

• Combine Miracle Whip and sour cream in a bowl.
• Crumble and stir in the blue cheese.
• Cut the celery into sticks.
• In a skillet, cook chopped onion in oil over medium heat until soft (about 2 minutes).
• Add minced garlic and cook for an additional minute.
• Squeeze in the juice from the half lemon.
• Stir in tomato sauce, Tabasco sauce, and salt.
• Cook for 5 minutes, allowing the flavors to meld.
• Remove wing tips and cut the wings in half at the joint.
• Heat oil for deep frying to 375°F.
• Cook the wings in hot oil until browned, approximately 8 minutes.
• Toss the fried wings in the zesty tomato mixture.
• Serve the Buffalo Chicken Wings with chilled celery sticks and blue cheese dressing.

• In a bowl, combine mayonnaise and sour cream.
• Gently fold in crumbled blue cheese, buttermilk, white wine vinegar, minced garlic, and Worcestershire sauce.
• Mix until the blue cheese is well incorporated and the dressing has a smooth consistency.
• Season with salt and pepper to taste.
• If desired, garnish with chopped fresh chives.
• Refrigerate for at least 30 minutes before serving to allow flavors to meld.
• Serve the homemade blue cheese dressing alongside Buffalo Chicken Wings, crispy vegetable sticks, or your favorite salads.