| 4 | lbs. | chicken wings |
| 1 1/2 | cups | bottled chili sauce |
| 3 to 4 | tbsp. | bottled hot pepper sauce |
| 1 | recipe | Blue Cheese Dip or bottled Ranch salad dressing |
Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.
Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2 - or 4-quart slow cooker.
Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.
Serve Buffalo Chicken Wings with Ranch dressing or the following Blue Cheese Dip.
BLUE CHEESE DIP
| 3/4 | cup | mayonnaise |
| 1 | clove | garlic, minced |
| 2 | tbsp. | finely chopped fresh parsley |
| 1/2 | cup | sour cream |
| 1 | tbsp. | fresh lemon juice |
| 1 | tbsp. | white vinegar |
| 1/2 | cup | crumbled blue cheese |
| salt and pepper |