- 12 chicken “wingettes”
- 1 cup Frank’s Red Hot
- 1 sheet gelatin
- 12 skewers or dowels
- 1/2 cup blue cheese, softened and put into a piping bag
- 2 ribs celery, very finely chopped
Debone the wingette by cutting off the joints on both sides, remove the larger bone and then slide the meat to one side so it looks like a lollipop. Fry or bake the wings until they are cooked through and golden brown. Allow wings to cool.
In a small saucepot, bring 1/4 cup of hot sauce to a bubble. Turn off the heat and whisk in the gelatin sheet. Once combined, add the remaining hot sauce.
Pull the remaining bone out of the chicken wing and stick a skewer or dowel into the chicken. Dip the chicken into the hot sauce mixture and allow it to set in the refrigerator. Once set, dip it again and pipe blue cheese into the top and bottom holes where the bone was removed. Top with celery and serve.