Smoky Buffalo Chicken Wings
- 24 chicken wing drumettes (2 1/2-3 lb)
- 1/2 tsp salt
- 1 tsp vegetable oil
- 1/4 cup buffalo wing sauce or Louisiana-style hot sauce 2 tbsp Smoky Barbecue Rub
- Celery and Dip
- 4 large stalks celery
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1/4 tsp coarsely ground black pepper
- 1/4 cup (1 iz) bleu cheese crumbles
1. For wings, trim excess fat and skin using Boning Knife. Place wings into Deep Covered Baker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over using Chef's Tongs. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
2. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl; whisk until blended using Stainless Whisk. Gently stir in blue cheese; set aside.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Drain wings in Colander. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover with Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
4. Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and toss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.