Buffalo chicken wings 2
24 wings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Chicken Wings (about 4 lbs) Salt (optional) Freshly ground black pepper | |
| 4 | cups | Vegetable or corn oil |
| ¼ | cup | Butter or margarine |
| 1 | cup | Mayonnaise |
| 2 | tablespoons | Onions, finely chopped |
| 1 | teaspoon | Garlic, finely minced |
| ¼ | cup | Parsley, finely chopped |
| ½ | cup | Sour cream |
| Carrot sticks | ||
| 2 | teaspoons | (2-5) hot sauce (Frank's Louisiana Hot Sauce is the local favorite) |
| 1 | teaspoon | White vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | White vinegar |
| ¼ | cup | Blue cheese, crumbled |
| Salt and pepper to taste | ||
| Celery sticks | ||
Directions
CHICKEN WINGS
BLUE CHEESE DIPPING SAUCE
SIDE MUNCHIES
CHICKEN WINGS:
Cut of tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove them and drain well. Add remaining wings and repeat process. Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar. Pour hot mixture over wings and mix well to cover. Serve with Blue Cheese Dressing and celery and carrot sticks.
BLUE CHEESE DRESSING:
Combine all ingredients and chill for one hour before serving.
From: Bob Wexler From a brochure published by the Greater Buffalo Chamber of Commerce:
U/L to Cooking by Burt Ford. 4/95 Submitted By BURTON FORD On 04-10-95