Recipe#254

Title: Buffalo Wings 15

rec.food.recipes archive

24 chicken wings, about four pounds
 salt, if desired
 Freshly ground pepper
 4 cups vegetable oil      
 4 tsp butter
 2 - 5 Tbs Frank's Louisiana Red Hot Sauce
 1 Tbs white vinegar
 Blue-cheese dressing (see recipe)
 celery sticks
 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.
 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.
 Add the remaining wings and cook about 10 minutes or until golden
 brown and crisp.  Drain well.
 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.  Yield: Four to six servings.
 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
 Combine all of the ingredients in a mixing bowl.  Chill for an hour
 or longer.  Yield: About two and one-half cups.
 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 cup olive oil
 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.
 Start adding the oil gradually, beating continuously with the whisk
 or electric beater.  Continue beating and adding oil until all of
 it is used.  Yield: About one cup.