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Janice Okuns' Wings

List of Ingredients




(Yield: 4 to 6 servings)

Ingredients:
------------
24 chicken wings, about four pounds
Salt, if desired
Freshly ground pepper
4 cups peanut, vegetable, or corn oil
4 tsp butter
2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
1 Tbs white vinegar
Blue-cheese dressing (see recipe)
Celery sticks

Instructions:
-------------
1. Cut off and discard the small tip of each wing. Cut the main wing
bone and second at the joint. Sprinkle the wings with salt, if desired,
and pepper to taste.

2. Heat the oil in a deep-fat fryer or large casserole. When it is
quite hot, add half of the wings and cook about 10 minutes, stirring
occasionally. When the wings are golden brown and crisp, remove them
and drain well.

3. Add the remaining wings and cook about 10 minutes or until golden
brown and crisp. Drain well.

4. Melt the butter in a saucepan and add two to five tablespoons of the
hot sauce and vinegar. Put the chicken wings on a warm platter and pour
the butter mixture over them. Serve with blue-cheese dressing and
celery sticks.

Blue-cheese dressing:
---------------------
1 cup homemade mayonnaise (see recipe)
2 Tbs finely chopped onion
1 tsp finely minced garlic
1/4 C finely chopped parsley
1/2 C sour cream
1 Tbs lemon juice
1 Tbs white vinegar
1/4 C crumbled blue cheese
Salt to taste, if desired
Freshly ground pepper to taste
Cayenne pepper to taste

Instructions:
-------------
1. Combine all of the ingredients in a mixing bowl.
2. Chill for an hour or longer.

Yield: About two and one-half cups.





Recipe



PHIL's Note: If you have never made homemade mayo or even if you have just go buy a bottle of your favorite. Trust me.
[It's a bitch and very fragile no matter what your recipe]

Mayonnaise:
-----------
1 egg yolk
Salt, if desired
Freshly ground pepper ..
1 tsp imported mustard, such as Dijon or Dusseldorf
1 tsp vinegar or lemon juice
1 C peanut, vegetable, or olive oil.

Instructions:
-------------
1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.

2. Start adding the oil gradually, beating continuously with the whiskor electric beater. Continue beating and adding oil until all of it is used.

Yield: About one cup.