One of my favorite foods in the world is hot wings. It drives my husband nuts when I eat them because I used a fork and a steak knife to prevent from having to slurp my fingers or dip into my 401k to afford enough paper towels to keep me clean.

I am O.C.D. Normally the things that I obsess about are doors being locked, cabinets being completely closed, recycling bins being organized, expired coupons and floor surfaces being free of dirt and debris. One other thing that drives me nuts is when anything is under my fingernails. It drives me crazy! It’s nearly impossible to eat a hot wing without getting sauce under your fingernails…..UNTIL NOW!

When I was on Facebook the other day, I saw a friend of mine, Tisha, ask her Facebook family if anyone could think of a way to eat hot wings with out looking like a barbarian. It was then that it hit me that I was not the only one. This discussion lead to the creation of the following dish. I know they are thighs and not wings, but they are close enough. Also, they are skinless which dramatically reduced the saturated fat and cholesterol.

Dainty Finger Lickless Hot “Wings” with Celery Casserole

Serves 4

Total Price- $5.37

Total Price per Person- $1.34

Total Average Retail Price- $13.58

Total Savings- $8.21

Dainty Chicken "Wings" and Celery Casserole

1 lb boneless, skinless chicken thighs (Super H $1.49/lb Average Retail $3.99/lb)

9 tbsp butter (Costco 5lbs $5.19 Average Retail $2.99/lb)

½ cup Texas Pete Hot sauce (Big Lots)

1 tsp salt (Big Lots)

1 tsp pepper (Big Lots)

1 tsp oil

1. Clarify 6 tbsp butter by putting in sauté pan on low heat and waiting until white, foamy, coating forms on the top. Spoon out the white foam and leave remaining butter in pan.
2. Add ½ tsp oil to prevent butter from burning.
3. Set pan with clarified butter to high heat.
4. Cut each thigh into wing-sized sections (average 3 per thigh)
5. Season with salt and pepper.
6. Once butter is very hot, add thigh to pan in batches leaving ½ inch between each thigh until browned and cooked through (approx. 3 mins per side)
7. Set on paper towel to drain.
8. Put 3 tbsp melted butter in a bowl.
9. Mix melted butter with Texas Pete stir with fork until thick and mixed thoroughly.
10. Drizzle over cooked thighs.

Cold Celery Casserole

½ cup Light Sour Cream (Publix Buy one get one FREE $1.79/2 Average Retail $1.79/1)

8 oz Fat Free Cream Cheese (Publix Manufacturers Coupon $0.40 off, doubled to $0.80 to $1.19 Average retail $1.99/ 8 oz

5 stalks of celery, diced (Super H $0.38/bunch Average Retail $1.99/ bunch)

½ sweet onion, diced (Super H 3lb bag $0.98 Average retail 3 lb bag $2.99)

1 tsp salt (Big Lots)

1 tsp pepper (Big Lots)

1 tbsp shredded cheddar cheese (Costco $6.99 5/lb bag Average retail $3.49/1 lb bag)

2 tbsp crumbled blue cheese (Costco $2.99/8oz Average Retail $4.99/8 oz)

2 tbsp Panko bread crumbs (Super H Buy one, get one free. 2/$2.99)

1. Preheat oven to 375 degrees.
2. Combine first 6 ingredients into a bowl.
3. Spread evenly into a glass 9 inch baking dish
4. Top with remaining ingredients and place in oven for 30 minutes, until topping is golden brown and cream is bubbling..
5. Refrigerate for one hour before serving.
6. Serve cold.