Make Blue Cheese Dressing first
and refrigerate at least 1 hour before using.
Cut off the tip of each chicken
wing and discard it. Cut the wing in half (cutting at the joint)
to make two pieces. Wash and dry the chicken wings (they need to
be very dry to be fried crisp). Sprinkle with salt and pepper.
In a deep fryer or large pot, add
vegetable oil and heat to 400 degrees F. or until the oil starts
to pop and sizzle. (Note: The oil should be able to cover the
wings and still maintain the same temperature.) If using an
electric fryer, set the temperature to 425 degrees F.
Add half of the chicken wings and
cook 10 to 15 minutes or until golden and crisp, stirring
occasionally. When done, remove from the hot oil and drain on
paper towels (do not pile the wings in a bowl, because the fat
will cool and congeal before it runs off). Repeat with remaining
chicken wings.
In a large saucepan over medium
heat, melt butter. Add hot sauce and vinegar; stir well and
remove from heat immediately. Add drained and cooled chicken
wings and mix together. Using tongs, take chicken wings out of
sauce and let the excess sauce drain off. Place the wings on a
hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake
in the sauce. Serve with Blue Cheese Dressing and celery sticks.
Makes 4 to 6 servings.
Blue Cheese Dressing:
1 cup mayonnaise
2 tablespoons finely chopped onion
1 clove
garlic, minced
1/4 cup finely chopped fresh parsley leaves
1/2 cup sour cream
1 tablespoon fresh-squeezed
lemon juice
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
Salt and freshly-ground black
pepper to taste
Red (cayenne) pepper to taste
In a large bowl, combine mayonnaise, onion, garlic, parsley,
sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and
cayenne pepper. Cover and refrigerate for at least 1 hour before
serving.
Makes 2 1/2 cups.
