|Chicken Drummettes with Bleu Cheese Dip
1 pound of frozen chicken drummettes (about 24 count), thawed
1/4 cup of hot-pepper sauce
3 tablespoons of cider vinegar
1 teaspoon of oil
Blue Cheese Dip:
1 cup of ricotta cheese
1/2 cup plain yogurt
1 clove of garlic, minced
2 tablespoons of crumbled bleu cheese
1/4 teaspoon of paprika
To make the chicken drummettes: Remove as much skin as possible from the chicken. In a large shallow non metal baking dish, combine the chicken, hot-pepper sauce, vinegar, and oil. Toss to combine. Cover and refrigerate for 8 hours, turning occasionally. Preheat oven to 350ºF. Line a large baking pan with foil. Transfer the chicken to the pan. Discard any marinade that doesn't cling to the chicken. Bake for 30 minutes, or until the chicken is no longer pink in the center.
To make the bleu cheese dip: In a blender or food processor, combine the ricotta, yogurt, garlic, and 1 tablespoon of the bleu cheese. Process until smooth. Spoon into a serving bowl. Stir in the remaining 1 tablespoon bleu cheese. Sprinkle with the paprika. Cover and refrigerate for 20 minutes, or until the flavors blend.