12
Spicy Buffalo Wings with Blue Cheese Dressing
Makes 24 pieces
12 chicken wings
½ cup unsalted butter, melted
5 to 8 tablespoons “Louisiana style” hot sauce
(such as Frank’s Louisiana Red Hot!
TM
)
1 tablespoon cider vinegar
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon nely chopped garlic
¼ cup nely chopped parsley
1 to 2 tablespoons nely chopped onion
1 tablespoon fresh lemon juice
oil for frying
celery sticks, carrot sticks, zucchini sticks
Cut wing tips from wings and discard or reserve for making
chicken stock. Split each wing at the joint and cut through
so there are 2 pieces from each wing. Rinse and dry
completely. In a large bowl, combine the melted butter, hot
sauce and cider vinegar and stir until completely blended.
Put all ingredients for Blue Cheese Dressing into a bowl and
stir well to blend. Cover and refrigerate for at least 30 min-
utes before serving, to allow avors to blend.
Heat oil until it is 375°F. Put half the wings into the Waring
Pro
®
Professional Deep Fryer and cook until browned and
crispy, about 12 to 15 minutes. Remove wings; drain briey
on layered paper towels. Then stir hot, crispy wings into the
hot sauce mixture. Repeat with remaining wings. Serve hot
with cold vegetable sticks and blue cheese dressing.
Note: If you have some guests who do not appreciate hot
and spicy, fry the wings as instructed and toss with your
favorite BBQ sauce or honey mustard sauce. For “suicidal”
strength wings, add Tabasco
®
or other hot sauce along with
the Louisiana-style hot sauce.
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