6
Sweet & Spicy Glaze
Makes 1¼ cups
¹⁄
³
cup apricot preserves
¹⁄
³
cup orange marmalade (orange rinds finely chopped)
¹⁄
³
cup ketchup
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1-2 teaspoons Tabasco
®
or other hot sauce, to taste
Place all ingredients in a medium bowl. Stir with a whisk until
completely blended and homogenous. Add hot wings and toss to
coat. Pour remaining sauce over wings to serve.
Honey Mustard Sauce
Makes 1 cup
½ cup honey
½ cup Dijon-style mustard
½ teaspoon Tabasco
®
or other hot sauce
(can be omitted if preparing for children)
Place all ingredients in a medium bowl. Stir with a whisk until
completely blended and homogenous. Add hot wings and toss to
coat. Pour remaining sauce over wings to serve.
Creamy Blue Cheese Dressing
Serve with Buffalo Wings and celery sticks
Makes about 2 cups dressing.
1 clove garlic, peeled and chopped
½ ounce shallot, peeled and chopped
1 cup nonfat yogurt
½ cup lowfat buttermilk
¹⁄
³
cup lowfat mayonnaise
¾ teaspoon dry mustard
½ teaspoon Worcestershire sauce
¼ teaspoon white pepper
3 ounces crumbled blue cheese
dash Tabasco
®
or other hot sauce, to taste
Place the garlic, shallot, yogurt, buttermilk, mayonnaise, dry mustard,
Worcestershire, and pepper in a medium bowl. Whisk ingredients
until smooth and creamy. Stir in the crumbled blue cheese and
Tabasco
®
. Let stand for 30 minutes before using to allow flavors to
develop. Cover and refrigerate all unused portions. Keeps 1 week.
Fried Vegetable Wontons
Makes 16 to 18 wontons
½ tablespoon vegetable oil
¼ cup finely chopped shallot (about 1 shallot)
¼ cup finely chopped carrots
2 tablespoons finely chopped celery
½ jalapeño seeded and finely chopped
1 teaspoon chopped garlic
2 tablespoons finely chopped mushrooms
2 tablespoons finely chopped red bell peppers
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