Yummy Buffalo wings
Ingredients
Chicken
8-10 or so chicken wings, drumettes and wingettes
1/2 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper powder
3/4 teaspoon salt
Oil for frying - 2 cups or so, enough to cover wings
Hot sauce
2/3 cup hot pepper sauce
8 tablespoons butter
Up to 2 tablespoons clear vinegar - start with 1
1/4 teaspoon cayenne pepper powder
1/8 teaspoon garlic powder
Salt
Nell’s Blue cheese dip
1 cup real mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3/4 cup blue cheese crumbles (6 oz)
1 generous tablespoon minced garlic
2 teaspoons minced green onion
Pepper to taste
Palmful fresh minced parsley (opt)
Few drops hot sauce (opt)
Garnish
Celery and carrot sticks
Instructions
Chicken
Whisk together flour, paprika, cayenne and salt.
Sprinkle over chicken wings in big bowl and toss to coat evenly. Coating won’t be real thick. Place on tray in single layer.
Cover and refrigerate from 1 hour to several.
Now fry the wings. Add a good inch of oil in a deep, heavy skillet. Heat to 375 degrees. (A cube of bread will fry in about 30 seconds, but a thermometer is more accurate).
Fry wings in single layer 10 minutes or so, until they turn golden brown and crisp. Let drain on rack or paper towels.
Hot sauce
Put hot sauce, butter, vinegar, Worcestershire, cayenne, and garlic powder in saucepan. Bring to a simmer, remove from heat and whisk until smooth. Taste for salt. Can be done ahead and reheated.
Blue cheese dip
Just whisk everything together, then refrigerate an hour or up to a couple of days to let flavors meld. Extra blue cheese dip can be used on salads.
Assembly
Put wings in big bowl and pour about half the sauce over. Toss to coat and add more hot sauce if you like. Pour extra sauce into small bowl for dipping.
Remove with tongs and place on platter with celery, carrots, hot sauce and blue cheese dip.