Slow Cooker Buffalo Chicken Wings with Blue Cheese Dip

Slow Cooker Buffalo Chicken Wings with Blue Cheese Dip

Delicious and popular Buffalo chicken wings with hot chili sauce and blue cheese dip.

Makes 32 appetizers


  • 16 chicken wings (about 3 pounds(1.5 kg),cut off and chicken tips discarded
  • 1½ cups (370 ml) bottled chili sauce
  • 3-4 tablespoons bottled hot pepper sauce
  • Blue cheese dip

Cooking Method:

  1. Rinse chicken wings under running cold water and pat dry with paper towel.
  2. Arrange chicken wings in an one layer on the unheated rack of a broiler pan.
  3. Broil 4-5 inches (10-12.5 cm) from the heat for 10 minutes or until chicken wings are brown,turning once.
  4. Transfer cooked chicken wings to slow cooker.
  5. In a mixing bowl,combine chili sauce and hot pepper sauce.Mix well and pour over chicken wings.
  6. Cover slow cooker and cook on low-heat setting for 4-5 hours.
  7. Serve Buffalo chicken wings with Blue Cheese Dip (recipe follows)

Blue Cheese Dip

  1. In a blender,combine 8 oz (240 ml) dairy sour cream,1/21 cup (125 ml) mayonnaise,1/2 cup (125 g) crumbled blue cheese,1 clove garlic(peeled and minced) and 1 tablespoon white wine vinegar.
  2. Blend until smooth.
  3. Cover and refrigerate for up to 2 weeks.

Stuffed Plums Wrapped in Bacon

Dried plums filed with spicy creamy mixture and grilled.Surprise your guests!Excellent appetizer.


Stuffed Shrimp

Stuffed Shrimp

Stuffed shrimp is delicious appetizer.Fresh jumbo shrimp with bread crumb stuffing cooked in the oven.

Oven Baked Shrimp In Piri-Piri Butter

Oven Baked Shrimp In Piri-Piri Butter

Shrimp Tempura Appetizer

Shrimp Tempura Appetizer

Chevre and Pistachio Polenta Souffle


  • 6 eggs
  • 1/2 cup unsalted butter
  • 1/4 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of cayenne pepper
  • 4 oz(125g) goat cheese,crumbled
  • 1 cup whole milk
  • 1/2 cup water
  • 1/2 cup pistachios,skinless and finely chopped

Chevre and Pistachio Polenta Souffle

1.Preheat oven to 350°F(180°C).

Lightly grease 8 ramekins,each holding 1/2 cup.

Separate eggs.

Put whites in a large bowl and 3 yolks in a separate bowl.

Whisk well.Set remaining 3 yolks aside for another use.

2.Melt butter in saucepan set over medium heat.

Whisk in cornmeal and flour.

Season with salt,black pepper and cayenne.

Cook,stirring occasionally for 2 minutes.

Remove from heat.Stir in cheese ,then milk and water.

Set back over heat.Stir often until mixture begins bubble.

Pour mixture into a medium bowl.

Carefully whisk in yolks.Let cool slightly.chevre and pistachio polenta souffle

Using electric mixer,beat egg whites until stiff peaks form.

Gently stir 1/3 of prepared egg whites into goat cheese mixture.

Fold in remainder along with pistachios till evenly mixed.

Carefully separate and spoon mixture into prepared soufle dishes.

Bake chevre and pistachio polenta souffle in centre of preheated oven for 25 minutes.

Carefully unmold on to plates.

Serve chevre and pistachio polenta souffle warm

Oven Baked Potato Balls


  • 4-5 potatoes,cooked,mashed
  • 1 0z(30g) red Leicester cheese,grated
  • 1 tablespoon butter
  • 1 small onion,peeled and finely chopped
  • 1 tablespoon parsley,finely choppedoven baked potato in turbo oven
  • 1/2 tablespoon thyme,chopped
  • freshly ground black pepper to taste
  • sea salt to taste
  • 1²⁄³ oz(50g) sesame seeds

Oven Baked Potato Balls

1.In a mixing bowl combine mashed potatoes,grated cheese,butter,onion,herbs and seasoning.

Mix well.

2.Roll into a small balls and then roll onto a saucer of sesame seeds.

3.Lightly grease with cooking spray baking tray.

Arrange potato balls on greased baking tray.

4.Preheat turbo oven to 347°F(175°C).

Place on the low grilling rack and cook for 15 minutes until golden.

Serve oven baked potato balls hot.

Oven Baked Bacon and Tomato Welsh Rarebit


  • 2 tablespoons milk
  • 1 teaspoon butter
  • 1/8 pound(60 g) mature cheese
  • 1/2 small onion,peeled and finely chopped
  • 1 teaspoon mustard
  • freshly ground black pepper to taste
  • 1-2 slices white bread
  • 1-2 slices bacon
  • 2-3 slice tomato
  • seasonings

Oven Baked Bacon and Tomato Welsh Rarebit

1.Combine the milk,butter,cheese,onion and mustard in a saucepan.

Stir until dissolved and thick.

Season mixture with black pepper.

2.Spoon the cheese mixture over one side of bread and season to taste.

3. Put on the grilling rack of turbo oven.

Set the flavor wave oven to 482°F(250°C).oven baked bacon and tomato welsh rarebit

4. Put the slice of bacon next to the bread(not on top).

Bake bread and bacon for 3-4 minutes until cheese mixture is golden and bacon starting to crisp.

5.Remove from turbo oven.

Put slice or two of tomato on the rarebit,followed by the bacon.

Season to taste.

6.Serve oven baked bacon and tomato welsh rarebit with a salad.



Prosciutto Wrapped Dates


  • 7 oz(210 g) fresh crumbled feta Greek yogurt dip
  • 1 dozen(12) dates,pitted,halved
  • 3½ oz(100g) prosciutto,thinly sliced

Prosciutto Wrapped Dates

Fill a piping bag with feta Greek yogurt deep.

Fill the date halves generously with dip.prosciutto wrapped dates recipe

After closing the dates back up,wrap them in slices of prosciutto.

Serve prosciutto wrapped dates on a platter with extra dip in a small bowl.

More appetizers

Oven Baked Garlic Toast


  • 1 loaf of French or Italian bread;sliced on diagonal into 1-inch slices
  • 1/2 cup butter
  • 2 tablespoons Parmesan cheese,grated
  • 2 clove garlic,peeled and minced
  • salt and freshly ground black pepper to taste

Cooking Method:

Gently mix butter,Parmesan cheese,garlic salt and pepper.

Spread mixture on one side of bread slices.

Arrange 4 or 5 bread slices on grilling rack of turbo oven.

Set oven temperature to 430°F(220°C)oven baked garlic toast recipe

Cook until bread turns golden brown.

Oven baked garlic toast is ready.