Kc Chicken Wings

• Dipping Sauce:
• 4 oz blue cheese
• 1/2 cup nonfat plain yogurt
• 1/2 cup mayonnaise
• Garnishes:
• 4 large stalks celery, trimmed
• 4 large carrots, peeled and trimmed
• Chicken Wings and Marinade
• 4 lbs wings (about 24) rinsed and patted dry
• 2 T peanut oil
• 2 t tabasco
• 1 t paprika
• salt to taste

1. Place the cheese, yogurt and mayonnaise in a bowl and mix together, mashing the cheese well with the back of a spoon to make a dipping sauce. Remove to a serving bowl and refrigerate until ready to use.
2. Cut the celery and carrots into long, thin sticks. Reserve.
3. Preheat oven to 400 degrees.
4. Separate the chicken wings at the joint with a sharp knife so that you ahve sections resembling a drumstick and thigh. Place the wing pieces in a large bowl with the oil, tabasco, paprika and salt. Toss well.
5. Place the wings on a baking sheet and bake for about 20 minutes or until they are browned and cooked through, shaking the pan once or twice.
6. To serve, arrange the wings on a platter and serve with the dipping sauce and vegetables.

dipping sauce, blue cheese, nonfat plain yogurt, mayonnaise, stalks celery, carrots, chicken, wings, peanut oil, tabasco, paprika, salt

Taken from www.epicurious.com/recipes/member/views/kc-chicken-wings-50069495 (may not work)