Recipe#268

Title: Buffalo Wings 22

From: "Lynn Z. Schaeffer" lynnzs@execpc.com 
 Newsgroups: rec.food.recipes 
 Subject: Buffalo Wings 
 Date: 12 Dec 1998 04:53:32 -0700 
 Message-ID: <199812082353.RAA07595@mailgw02.execpc.com> 

1 quart vegetable oil for frying
 2 dozen chicken wings, small wing joint removed
 2 cups Hot Sauce
 1 cup sour cream, light
 1/2 cup half and half
 juice of 1 lemon
 1 teaspoon shallots, minced
 1/2 teaspoon garlic, minced
 1/4 pound blue cheese, crumbled
 salt and pepper
 dash Worcestershire sauce
 1 1/2 cups flour
 2 eggs, beaten with 1 Tbsp milk
 cajun seasoning
 2 carrots, peeled and cut
 2 celery stalks, peeled and cut
 Place the oil in a deep pan and heat the oil.  Place the wings in
 a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix
 thoroughly. Cover the bowl and refrigerate for 1 hour.
 In a mixing bowl, combine the sour cream, cream, lemon juice,
 shallots, and garlic. Blend until smooth. Stir in the crumbled
 cheese and blend until smooth.  Season the dip with salt, pepper,
 hot sauce, and Worcestershire sauce.  Season the flour with cajun
 seasoning.  Dredge the wings in the flour. Dip each wing in the
 egg wash, letting the excess drip off. Dredge the wings in the
 seasoned flour for a second time, coating the wing completely.
 Fry the wings in batches, until golden brown, about 4 to 5 minutes.
 Remove the wings from the oil and drain on paper-lined plate. Season
 the wings with salt and pepper. After all the wings are fried,
 place the wings in a medium mixing bowl. Pour the remaining hot
 sauce over the wings and toss to coat each wing completely. Place
 the wings on a platter and serve with the blue cheese dip, carrots,
 and celery.
 Yield: 4 servings