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CHICKEN WINGS


Buffalo Style Chicken Wings


24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5T (one 2.5 oz. bottle) Frank's Louisiana Hot Sauce
1T white vinegar
2-1/2C blue cheese dressing (recipe below)
salt and pepper
celery sticks

Discard small tip of each wing, split at large joint and sprinkle with salt
and pepper. Heat oil in large casserole or fryer (until quite hot). Add
half of wings and cook, stirring occasionally. When brown and crisp (15-20
min.), remove and drain well. Cook remaining wings. Melt butter in saucepan
and add hot sauce and vinegar. Put wings on a warm platter and pour sauce
over them (or put wings and sauce in a closed container and shake). Serve
with celery sticks, blue cheese dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded with
fat. For a low(er) fat variation that still tastes good, (got rave reviews
when we served them at our last party) broil the wings instead of frying
them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs
lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce
until it thickens, and then put the wings in, and then cook till it
thickens even more, while stirring the wings around. Still taste good with
celery sticks and blue cheese dressing. Might as well go all the way and
use lower fat cheese dressing, though.Wings, being mostly chicken skin,
have a large amount of fat in them, no matter what you do. You can help a
little by broiling them so that some of the fat melts away, and not adding
any more.

I would recommend grilling the wings. That way, you lose the fat (a good
thing) without losing the flavor (which would be a bad thing).

BLUE CHEESE DRESSING

1 c. mayonnaise
2 Tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 c. finely chopped parsley
1/2 c. sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1/4 c. crumbled blue cheese
salt, pepper, cayenne to taste

Combine and chill for an hour or longer.

Mimi