| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Vegetable oil |
| 18 |
|
Chicken wings |
| 6 |
tb |
Melted butter |
| 1/4 |
c |
Tabasco sauce |
| 3 |
|
Celery stalkse |
| 1/4 |
lb |
Blue cheese or Gorgonzola |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream or yogurt |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
White wine vinegar |
INSTRUCTIONS
~---------For the dish:---------- ~---------For the dressing:---------- FOR
THE CHICKEN WINGS, discard tips and heat the oil to a temperature of 375F
in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels.
Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a
time, being careful not to crowd the pot. Fry for 10 to 12 minutes, or
until golden brown. Drain in a single layer on paper towels, and repeat
until all wings are fried. As the wings are fried, roll them in the butter
mixture. Keep the wings warm in a 200F oven in a single layer. While the
wings are frying, make the dressing by combining the blue cheese,
mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a
small mixing bowl. Break up the cheese with a fork, but do not beat until
smooth. To serve, place the wings on a platter or plates, and serve with
the dressing and some celery sticks. Makes 36 pieces. The dressing can be
prepared up to two days in advance and refrigerated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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