Hot 'n' spicy chicken wings with blue cheese dip
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sour Cream |
| ½ | cup | Mayonnaise |
| 2 | teaspoons | White Wine Vinegar |
| 1 | tablespoon | Chopped Fresh Parsley |
| 1 | tablespoon | Chopped Green Onions |
| 12 | Chicken Wings | |
| Vegetable Oil For Frying | ||
| 4 | tablespoons | Melted Butter Or Margarine |
| ½ | teaspoon | Minced Garlic |
| ½ | teaspoon | Tabasco Pepper Sauce |
| 3 | tablespoons | Crumbled Blue Cheese |
| Salt & Pepper To Taste | ||
| 1 | teaspoon | Catsup |
| 1 | teaspoon | Tabasco Pepper Sauce |
| Celery Sticks | ||
Directions
DIP
CHICKEN WINGS
Here's an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins.
~--------------------------------------------------------------------- ~-- In a bowl, beat together all of the dip ingredients until blended. Set aside.
Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a deep-frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels.
In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks. From: Tha Tabasco Cookbook. Typed by Syd Bigger.