Buffalo Chicken Wings
|Blue cheese||4 Ounce, crumbled (1 Cup)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Chicken wings||3 Pound, tips discarded, if desired (18 Wings)|
|Hot pepper sauce||1⁄4 Cup (4 tbs)|
|Celery||1 Bunch (100 gm), cut into sticks|
1. Preheat broiler. In medium bowl, combine blue cheese, sour cream, mayonnaise, milk, parsley, lemon juice, and 1/4 teaspoon salt. Cover and refrigerate.
2. Arrange chicken wings on rack in broiling pan; sprinkle with remaining 1/4 teaspoon salt. Broil 5 inches from heat source 10 minutes. Turn wings; broil until golden, 10 to 15 minutes longer.
3. Meanwhile, in 1-quart saucepan, melt butter with hot pepper sauce over low heat, stirring occasionally; keep sauce warm.
4. In large bowl, toss wings with seasoned butter to coat well. Arrange chicken wings and celery on platter along with blue-cheese sauce and serve.