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Janice Okun's Buffalo Chicken Wings

Recipe by: Janice Okun

Prep time:


24 chicken wings, about four pounds
Salt, if desired
Freshly ground pepper
4 cups peanut, vegetable, or corn oil
4 tsp butter
2 - 5 Tbs (one 2-1/2 ounce bottle) Frank's Louisiana Red Hot Sauce
1 Tbs white vinegar
Blue-cheese dressing (see below)
Celery sticks

Blue-cheese dressing:
1 cup homemade mayonnaise (see below)
2 Tbs finely chopped onion
1 tsp finely minced garlic
1/4 C finely chopped parsley
1/2 C sour cream
1 Tbs lemon juice
1 Tbs white vinegar
1/4 C crumbled blue cheese
Salt to taste, if desired
Freshly ground pepper to taste
Cayenne pepper to taste

1 egg yolk Salt, if desired
Freshly ground pepper
1 tsp imported mustard, such as Dijon or Dusseldorf
1 tsp vinegar or lemon juice
1 C peanut, vegetable, or olive oil.

1. Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.

2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well.

3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.

4. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks. Yield: Four to six servings.

Blue Cheese Dressing:
1. Combine all of the ingredients in a mixing bowl.
2. Chill for an hour or longer. Yield: About two and one-half cups.

1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Makes about 1 cup.

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