| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Appetizers, Chicken, Hot, Spicy |
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
Here's an easy version of the tangy chicken wings that have captivated
people all over the country. To make them hotter, just use more Tabasco
sauce. Serve these with plenty of napkins.
~------------------------------------------------------ ~-----------------
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. From: Tha Tabasco Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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