Title: Buffalo Wings
Categories: Appetizer Poultry Cajun
Yield: 8 Servings

		**** seasoning mix ****
2	ts	Salt
2	ts	Paprika
1	ts	Pepper, cayenne
1	ts	Onion powder
1	ts	Garlic powder
3/4	ts	Pepper, white
10	ts	Butter, unsalted (1-1/4 stic ks) in all
1	tb	+ 1 tsp tobasco sauce
24		Chicken wings (tips removed) room temperature
2	c	Vegetable oil
		Celery sticks & blue cheese dressing
		**** blue cheese dressing **
2		Eggs
1	tb	Lemon juice, fresh
1	tb	Vinegar, apple cider
1/4	c	Onions, chopped
1/4	c	Celery, chopped
1/2	ts	Salt
1/2	ts	Pepper, white
1/8	ts	Pepper, cayenne
1/2	ts	Garlic, fresh minced
1	ts	Worcestershire sauce
2	c	Vegetable oil
1/2	c	Blue cheese, crumbled

Place all ingredients except the oil and cheese in a blender and process 15 to 20 seconds. Continue processing while you drizzle in the oil in a slow steady stream. Process another 45 seconds and pour into a bowl. Add the blue cheese, mix well, and refrigerate until ready to use.

Chicken wing Directions:

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 2 Tbsp + 1-3/4 Tsp. Melt 5 Tbsp of the butter with 2 Tsp tobasco sauce in a small saucepan over low heat. Pour into a small shalllow bowl or pie plate, and let cool slightly. Place the chicken wings in a large bowl, sprinkle with 2 Tbsp of the seasoning mix, and add the butter/tobasco mixture. Work the seasoning and butter mixture into the wings with your hands, distributing the seasoning evenly. (Be sure to have the wings at room temperature; if they are cold, the marinade mixture will congeal and won't coat the chicken evenly) Set aside to marinade while you heat the oil. Heat the oil in a large skillet over high heat. When the oil is very hot, add as many wings that will fit in a single layer. Fry until crisp and golden brown, about 8-12 minutes, turning several times. Drain on papae towels. Repeat with remaining wings. Meanwhile make a finishing sauce by melting the remaining 5 Tbsp butter with the remaining 2 Tsp tobasco sauce and the remaining seasoning mix in a small saucepan. Dip the cooked wings into the finishing sauce and place on a small platter. Serve with Blue Cheese Dressing and Celery Sticks if desired. Source: Paul Prudhomme's Seasoned America

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