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Tangy Garlic Wings with Horseradish Dip

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1 cup catsup
  
• ½ cup butter, melted
  
• 2 Tbsp red wine vinegar
  
• 2 Tbsp Dijon mustard
  
• 2 tsp chili powder
  
• 1 tsp garlic salt
  
• 2 dashes hot sauce
  
• 4½ pounds chicken wings
  






Instructions



1. In a large bowl, combine catsup, butter, vinegar, mustard, chili powder, garlic salt, and hot sauce. Add wings, tossing to coat; chill for 4 hours.
   
   
2. Preheat oven to 400° F. Line rimmed baking sheets with parchment paper.
   
   
3. Remove chicken, reserving marinade and place on prepared baking sheets in a single layer. Brush wings with marinade. Bake 30 minutes or until chicken is done. Discard any remaining marinade.
   
   Makes 10 to 12 servings.
   
   ............
   
   HORSERADISH DIP
   
   • 2 (8-ounce) packages cream cheese, softened
   • 2 cups mayonnaise
   • ¼ cup white vinegar
   • ¼ cup prepared horseradish
   • 1 tsp dry mustard
   • ½ cup chopped green onion
   • Garnish: chopped green onion
   • Assorted vegetables
   
   In a large bowl, combine cream cheese, mayonnaise, vinegar, horseradish, and dry mustard. Stir in green onion. Cover and chill at least 2 hours or up to 1 day. Garnish with green onion, if desired. Serve with vegetables.
   
   Makes 10 to 12 servings.