Buffalo Wings

B u f f a l o

W i n g s

4 pounds chicken wings (about 24) Marinade 1 cup cider vinegar 2 Tbsp. vegetable oil 2 Tbsp. Worcestershire sauce 2 Tbsp. chili powder 1 tsp. red pepper flakes 1 tsp. salt 1 tsp. black pepper 1 tsp. Tabasco (optional) Blue Cheese Dipping Sauce 1 cup blue cheese, crumbled ⅔ cup sour cream ½ cup mayonnaise 2 Tbsp. milk 2 cloves garlic, minced 2 tsp. Worcestershire sauce salt and pepper to taste

Directions

1. Combine marinade ingredients together in the Quick Shake

Container, cover and shake until combined. 2. Place chicken wings in Season Serve Container. Pour half of the marinade over top. Turn to coat and refrigerate for 2 to 6 hours. 3. Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. 4. Combine blue cheese, sour cream, mayonnaise, garlic &

Worcestershire sauce in the SuperSonic Chopper Extra with the paddle attachment. Attach lid and pull cord until well mixed, add milk if needed. Season to taste. 5. Serve wings with remaining marinade and Blue Cheese Dipping

Sauce

C h i c k e n

M a r i n a d e

⅓ cup vegetable oil 2 Tbsp. red wine vinegar 2 Tbsp. honey 3 cloves of garlic, minced 1 tsp. dry oregano 1 tsp. salt ¼ tsp. black pepper

2 lbs. chicken breast or thighs

Directions

1. Add marinade ingredients in the Quick Shake Container, cover and shake until well combined. 2. Place chicken in Season Serve Container and pour marinade over top. Seal and refrigerate for at least 4 hours, flipping container halfway.