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Here's a really good recipe I got off the Food Network web site a while back. I had always loved
Buffalo Wings, but they're so inconsistent from place to place. The wings in this recipe are great; spicy but
not overpowering. The bleu cheese dressing is pretty good, but it's easier to go to the store and buy
a jar of T. Marzetti's.
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Buffalo Wings
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Wings:
12 chicken wings, halved
vegetable oil (deep fryer)
salt and pepper
4 T butter
8 oz. Frank's Hot Sauce
1 T white vinegar
Celery
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Bleu Cheese Dressing:
1 C mayonnaise
3 T minced onion
1 1/2 T minced garlic
1/3 C fresh parsley
1/2 C sour cream
1 T lemon juice
1 T white vinegar
1/3 C bleu cheese
salt and pepper
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- Preheat oil in deep fryer to 375 degrees. Cut up wings, reserving tips for soup stock.
Fry wings in oil for 8 minutes. Drain on plate w/ paper towel. Season with salt and pepper.
- Melt butter in saucepan. Add hot sauce, 1 T vinegar. Toss drained wings in sauce. Let sit for
30 minutes to 2 hours.
- In a bowl, mix together mayonnaise, onion, garlic, parsley, sour cream, lemon juice, 1 T vinegar,
bleu cheese, salt and pepper. Refrigerate until ready to serve wings.
- Preheat oven to 350 degrees. Using basting brush, re-sauce wings. Roast wings in a pan or cookie
sheet for 20-25 minutes.
- Cut celery into 3-4 inch sticks. Serve wings with celery and bleu cheese dressing.
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It's a great recipe if you like wings. The double-saucing was my own innovation.
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