Buffalo Chicken Wings


  • 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.

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