Sizzlin Wingster & Kick´n Wing Fondue

Servings: 8


  • 40 Rotisserie Kick'n Wings
  • 40 Breaded Wingsters
  • 8 oz. Cream cheese — softened
  • 8 oz. Blue cheese — crumbled
  • 2/3 c. 1% Milk
  • 1 c. Dry white wine
  • 1 tbsp. Cornstarch
  • 12 oz. Sourdough bread — cubed
  • 2 c. Celery sticks
  • 2 c. Carrot sticks
  • 2 c. Red pepper sticks
  • Fresh chives
  • Kale leaves


Assemble vegetable bundles by mixing a variety of carrot, celery and red pepper sticks and tying them together with a chive stem. Knot to secure. Fry all PERDUE wings and Wingsters according to cooking instructions. In a saucepan over medium-high heat, combine all cheese fondue ingredients. Continue stirring until mixture comes to a boil. Reduce heat to simmer. Stir and continue to cook until smooth, about 10 minutes. Place fondue pot in center of serving plate and arrange leaves of kale on plate and around base. Pour hot cheese mixture into fondue pot, and keep warm over low flame, stirring from time to time. Place prepared wings, Wingsters, cubed bread and cut vegetable bundles around plate to serve.