Title: Buffalo Wings 3
Categories: Appetizer
Yield: 1 Servings
| 24 | | Chicken wings; about 4 pound |
| | | Salt; optional |
| | | Freshly ground black pepper |
| 4 | c | Vegetable oil |
| 1/4 | c | Butter or margarine |
| 2 | ts | Hot sauce; up to 5 tsp |
| 1 | ts | White vinegar |
| | | ** blue cheese dressing ** |
| 1 | c | Mayonnaise |
| 2 | tb | Onion; finely chopped |
| 1 | ts | Garlic; finely minced |
| 1/4 | c | Parsley; finely chopped |
| 1/2 | c | Sour cream |
| 1 | tb | Lemon juice |
| 1 | tb | White vinegar |
| 1/4 | c | Blue cheese; crumbled |
| | | Salt & pepper; to taste |
Cut of tips and separate each wing at the joint. Sprinkle wings with
salt and pepper to taste. Heat oil in deep-fat fryer or large heavy
pot. When it is quite hot, add half the wings and cook about 10 minutes,
stirring occasionally. When wings are golden brown and crisp, remove them
and drain well. Add remaining wings and repeat process. Meanwhile, melt
butter in saucepan, add hot sauce to taste and vinegar. Pour hot mixture
over wings and mix well to cover. Serve with Blue Cheese Dressing and
celery and carrot sticks. Blue Cheese Dressing - Combine above
ingredients and chill for one hour before serving.