BUFFALO-STYLE CHICKEN WINGS
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
Buffalo-Style Crab Claws
1/4 cup butter — melted
1 1/2 teaspoons hot pepper sauce
1 teaspoon barbecue sauce
1 teaspoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon lemon-pepper
1/4 teaspoon celery salt
16 Alaska snow crab or blue — crab cocktail claws
blue cheese dipping sauce
3 tablespoons mayo
2 tablespoons nonfat plain yogurt
1 tablespoon blue cheese — crumbled
1 teaspoon parsley — chopped
1 small clove garlic — minced
3/4 teaspoon lemon juice
Whisk together all ingredients in a small bowl except claws and dipping sauce. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5-6″ from heat for 3-4 minutes, or just until crab is hot. Remove from oven and brush with remaining butter mixture. Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients together.