| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Poultry |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sour Cream |
| 1/2 |
c |
Mayonnaise |
| 2 |
ts |
White Wine Vinegar |
| 1 |
tb |
Chopped Fresh Parsley |
| 1 |
tb |
Chopped Green Onions |
| 1/2 |
ts |
Minced Garlic |
| 1/2 |
ts |
Tabasco Pepper Sauce |
| 3 |
tb |
Crumbled Blue Cheese |
|
|
Salt & Pepper To Taste |
| 12 |
|
Chicken Wings |
|
|
Vegetable Oil For Frying |
| 4 |
tb |
Melted Butter Or Margarine |
| 1 |
ts |
Catsup |
| 1 |
ts |
Tabasco Pepper Sauce |
|
|
Celery Sticks |
INSTRUCTIONS
DIP
CHICKEN WINGS
In a bowl, beat together all of the dip ingredients until blended. Set
aside. Remove the tips from the wings and discard. Separate the first and
second joints of the wings with a sharp knife. Pat the wings dry with paper
towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a
deep-frying thermometer. Fry the wings. a few at a time, for about 6
minutes, until golden brown on all sides. Drain on paper towels. In a small
bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the
butter mixture to coat thoroughly. Serve hot, and pass the dip and celery
sticks..
Posted to EAT-L Digest by P&S Gruenwald <sitm@NE.INFI.NET> on Apr 9, 1998
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”