Buffalo Chicken Wings & Blue Cheese Dip
Blue Cheese Dip
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
1 teaspoon minced garlic (about 1 small clove)
1/4 cup minced parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup crumbled blue cheese
Freshly ground black pepper
1/2 teaspoon cayenne pepper
Directions
1. Combine the ingredients in a large mixing bowl.
2. Mix well; refrigerate at least 1 hour.
Chicken Wings
Ingredients
4 to 5 pounds of chicken wings
Freshly ground black pepper
Salt, if desired
4 cups vegetable oil
4 tablespoons butter or margarine ( stick)
5 tablespoons Louisiana brand hot sauce OR 5 tablespoons Tabasco sauce
1 tablespoon white wine vinegar
Directions
1. Chop off the tip of each wing and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep cast-iron skillet, Dutch oven or deep-fat fryer until it starts to pop and sizzle (around 400 degrees).
3. Add half the chicken wings and cook until they are golden and crisp (about 6-10 minutes, depending on how hot the oil is), stirring and shaking occasionally.
4. When done, remove them to drain on paper towels and cook the remaining wings.
5. Melt the butter or margarine over medium heat in a heavy saucepan.
6. Add the hot sauce and vinegar. Sir well and remove from the flame immediately.
7. Place the chicken on a warm serving platter. Pour sauce on top and serve.
8. On the side, serve the chilled blue cheese dressing in a bowl with a dozen celery sticks stuck into the dressing and around the outside of the bowl.
Serves 8.
Blue Cheese Dip
Ingredients
1 cup mayonnaise
2 tablespoons minced onion
1 teaspoon minced garlic (about 1 small clove)
1/4 cup minced parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup crumbled blue cheese
Freshly ground black pepper
1/2 teaspoon cayenne pepper
Directions
1. Combine the ingredients in a large mixing bowl.
2. Mix well; refrigerate at least 1 hour.
Chicken Wings
Ingredients
4 to 5 pounds of chicken wings
Freshly ground black pepper
Salt, if desired
4 cups vegetable oil
4 tablespoons butter or margarine ( stick)
5 tablespoons Louisiana brand hot sauce OR 5 tablespoons Tabasco sauce
1 tablespoon white wine vinegar
Directions
1. Chop off the tip of each wing and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep cast-iron skillet, Dutch oven or deep-fat fryer until it starts to pop and sizzle (around 400 degrees).
3. Add half the chicken wings and cook until they are golden and crisp (about 6-10 minutes, depending on how hot the oil is), stirring and shaking occasionally.
4. When done, remove them to drain on paper towels and cook the remaining wings.
5. Melt the butter or margarine over medium heat in a heavy saucepan.
6. Add the hot sauce and vinegar. Sir well and remove from the flame immediately.
7. Place the chicken on a warm serving platter. Pour sauce on top and serve.
8. On the side, serve the chilled blue cheese dressing in a bowl with a dozen celery sticks stuck into the dressing and around the outside of the bowl.
Serves 8.