| Buffalo Chicken Wings
2 pounds of chicken wings
salad oil
1 tablespoon of hot pepper sauce
1/4 cup of butter or margarine, melted
Blue cheese Dressing , recipe follows
carrot & celery sticksCut the tips off wings. Split each wing joint into 2 pieces. In a 4 quart saucepan, heat 2 inches of salad oil to 375ºF. Lower wings into oil. Fry for 15 minutes or until very tender. Drain on paper towels. Meanwhile, in a large bowl, stir together the hot pepper sauce and butter until well blended. Add chicken wings, toss gently to coat well. To serve: Arrange chicken in bucket or on a platter. Serve with Blue cheese Dressing for dipping carrot, and celery sticks. Makes 24 pieces |
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Broiled Buffalo Chicken Wings. Prepare as above but broil chicken wings instead of frying. Arrange chicken pieces on rack in broiler pan. Brush with salad oil. Broil 6 inches from heat for 25 to 30 minutes or until crisp, turning occasionally. Proceed with mixing pepper sauce and butter. For spicier wings, add more hot sauce! Blue Cheese Dressing 1 cup of mayonnaise
1/2 cup of crumbled Roquefort or blue cheese
1/2 cup of sour cream
1 small clove garlic, minced
1 teaspoon of Worcestershire
1/4 teaspoon of salt
1/8 teaspoon of pepper
a dash of hot pepper sauce
Milk In a small bowl, combine all of the ingredients, except the milk, mix well. Thin with milk to desired consistency. Cover, refrigerate until serving time. Serve on tossed greens. Makes 2 cups |
