From: Peter.Klug@software.mitel.com (Peter Klug) Date: Fri, 24 Sep 1993 17:25:17 -0400 (4-6 Servings) 24 wings 4 cups oil (peanut, corn, or other) 4 tbs. butter 1 tbs. white vinegar 2-5 tbs. (one 2.5 oz. bottle) Frank's Louisiana Hot Sauce 2.5 cups blue cheese dressing (Marie's or see recipe below) salt and pepper celery sticks Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer. Blue Cheese Dressing 1 cup mayonnaise (Hellman's or homemade, see below) 2 tbs. finely chopped onion 1 tsp. finely minced garlic 1/4 cup finely chopped parsley 1/2 cup sour cream 1 tbs. lemon juice 1 tbs. white vinegar 1/4 cup crumbled blue cheese salt, pepper, cayenne to taste Combine and chill for an hour or longer. Makes 2.5 cups. Homemade Mayonnaise 1 egg yolk 1 tsp. Dijon mustard 1 tsp. vinegar or lemon juice 1 cup oil (peanut, olive, salt and freshly ground pepper or other) Beat egg yolk, mustard, salt, pepper and vinegar (or lemon juice) for a few seconds with wire whisk or beater. Add oil gradually and continue beating to correct consistency. Makes 1 cup. The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though. Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).
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