Taken from Cooking Light magazine. Please remember when looking at the nutritional facts that they are for the entire portion of fondue! You are able to control how much of the sauce you use, so don't be deterred by the nutritional data. To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.
This is another one of my aunt's recipes. I have also never made this one (although I would like to sometime when I get a chance). I have given an estimate for the time and the serving size. Please write a review if you like these and find something else that would taste good for a dipping sauce. I hope that you enjoy these. :)
I realize that a two-ingredient recipe is almost too simple to post, but this was so darn good and such a hit at a party, that I just had to post. Please do not omit the last important step - it makes this recipe a winner!