16 chicken wings (about 3 pounds)
1-1/2 cups bottled chili sauce
3 to 4 tablespoons bottled hot pepper sauce
1 recipe Blue Cheese Dip (see recipe below) or bottled ranch salad dressing
Cut off and discard wing tips. Cut each wing into 2 sections. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 21/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers.
Blue Cheese Dip: In a blender container combine one 8-ounce carton dairy sour cream; 1/2 cup mayonnaise or salad dressing; 1/2 cup crumbled blue cheese (2 ounces); 1 clove garlic, minced; and 1 tablespoon white wine vinegar or white vinegar. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. To serve, transfer dip to a serving bowl; top dip with additional crumbled blue cheese, if desired