Ingredients: ------------ 24 wings 4 cups oil (peanut, corn,
or other) 4 T butter 2-5 T (one 2.5 oz. bottle) Frank's 1 T white
vinegar Louisiana Hot Sauce 2-1/2 C Blue Cheese Dressing salt
and pepper celery sticks Instructions: ------------- 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.
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). Blue
Cheese Dressing -------------------- 1 c mayonnaise 2 Tbsp finely
chopped onion 1 tsp finely minced garlic 1/4 c finely chopped
parsley 1/2 c sour cream 1 Tbsp lemon juice 1 Tbsp white vinegar
1/4 c. crumbled blue cheese salt, pepper, cayenne to taste Combine
and chill for an hour or longer.
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