Buffalo Chicken Wings
Ingredients
| 1 tbs white wine vinegar | ||
| 1/2 cup milk | ||
| 2 tbs white onion, chopped fine | ||
| 2 cloves garlic, crushed | ||
| 1/4 cup fresh parsley,chopped | ||
| 1 cup mayonnaise | ||
| 1/4 cup blue cheese, crumbled | ||
| 2 tbs lemon juice | ||
| kosher salt and black pepper to taste | ||
| pinch cayenne pepper | ||
| 1/4 lb butter | ||
| 3 tbs franks hot sauce, more if desired (you may however use any hot sauce of your choice) | ||
| 25 chicken wings, halved | ||
| oil for deep frying | ||
| celery sticks for garnish |
- Mix the wine vinegar with the milk, and allow the milk to curdle.
- Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper and cayenne.
- Mix well and refrigerate before serving.
- In a skillet melt the butter over low heat and stir in the hot sauce. Add more hot sauce if you like it spicy.
- Deep fry the wing pieces until crispy in small batches in oil heated to 360 degrees. About 10 minutes.
- When the wings have been deep fried, remove from the oil and drain on paper towels .
- Reheat the skillet containing the hot sauce and toss the wings to cover completely.
- Serve with the dressing for a dip along with the celery sticks.
No Comments