Friday, March 7, 2008
Chicken wings cut into sections (throw third piece away) (recipe is for two people and calls for 8 drumettes or 4 wings, I increase the amount of wings to how may people are eating, the dipping sauce is good for more than 2 people.)
1/3 cup flour Salt and Pepper
2 TBS butter 2TBS extra-virgin olive oil
1 TBS Honey
Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with 1 TBS honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to plates and serve with the dips and celery sticks.
1/4 cup honey 2 TBS mustard
1/4 cup mayonnaise 1/4 cup blue cheese, crumbled
In a small bowl, combine 1/4 cup honey and the mustard.
In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.