Buffalo Chicken Wings
|White wine vinegar||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon (Yellow Variety)|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Mayonnaise||1 Cup (16 tbs)|
|Bleu cheese||1⁄4 Cup (4 tbs), crumbled into fine pieces|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Hot sauce||2 Tablespoon (Bottled, More To Taste If You Can Take It)|
|Chicken wings||50 (Either Center Or Upper Portion)|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Celery sticks||1 (For Garnish)|
Mix the wine vinegar with the milk, and allow the milk to curdle.
Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese,lemon juice, salt, pepper, and cayenne.
Refrigerate before serving.
In a large skillet melt the butter or margarine over low heat, and stir in the hot sauce.
Careful, this stuff may be too hot for your family.
Try a bit that is mild first; then increase the amount of hot sauce to taste.
Deep-fry the wing pieces in small batches in peanut oil at 385° for about 10 minutes, or until browned and crisp.
Drain on paper towels.
When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce.