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Chickadee Wings

February 2008
Chickadee Wings

by 5 people

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Betcha can't stop yourself from double dipping into these honey-mustard and blue-cheese dips.

Makes: 2 servings

Prep: 15 mins

Cook: 20 mins

  • 1/4 cup plus 1 tablespoon honey
  • 2 tablespoons mustard
  • 1/4 cup mayonnaise
  • 1/4 cup blue cheese, crumbled
  • 8 chicken drumettes or wings, tips removed and discarded
  • Salt and pepper
  • 1/3 cup flour
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 ribs celery, halved crosswise and lengthwise
  1. In a small bowl, combine 1/4 cup honey and the mustard. In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.
  2. Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with the remaining 1 tablespoon honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to 2 plates and serve with the dips and celery sticks.
Tip Hot stuff
  • Add your favorite hot sauce to the honey glaze.