Appetizers, Party, Poultry

Buffalo Wings

  • 1 tablespoons White wine vinegar
  • 1/2 cups Milk
  • 2 tablespoons Yellow onions finely chopped
  • 1 Garlic cloves crushed
  • 1/4 cups Parsley, minced
  • 1 cups Mayonnaise
  • 1/4 cups Bleu cheese, crumbled into fine pieces
  • 2 tablespoons Lemon juice
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Freshly ground black pepper
  • Pinches Cayenne pepper
  • 1/4 pounds Butter or margarine
  • 2 tablespoons Hot sauce
  • ~ Trappey's Red Devil or Tabasco
  • 50 pieces Chicken wings, center or upper portion
  • ~ Peanut oil, for deep frying
  • ~ Celery sticks for garnish

    • Mix the wine vinegar with the milk, andallow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

    In a large skillet melt thebutter or margarine over low heat, and stir in the hot sauce. Careful, this stuff may be too hot for your family. Trya bit that is mild first; then increasethe amount of hot sauce to taste. Deep-fry the wing pieces in small batches inpeanut oil at 385º for about 10 minutes, or until browned and crisp.

    Drain on paper towels. (If you wish to avoid thefat in this dish, bake the wings in theoven at 400º for 25 minutes.) When allthe wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with dressing for a dip and the celery sticks on the side.

    This is one of those marvelously messy meals.Serve with lots of beer, a gigantic green salad with Dill and Caper Dressing, and perhaps Onions Baked in Cinders.

    Serve 6 to 8.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!