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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Cut of tips and separate each wing at the joint. Sprinkle wings with salt
and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When
it is quite hot, add half the wings and cook about 10 minutes, stirring
occasionally. When wings are golden brown and crisp, remove them
and drain well. Add remaining wings and repeat process. Meanwhile,
melt butter in saucepan, add hot sauce and 1 teaspoon vinegar. Pour
hot mixture over wings and mix well to cover. Serve with blue cheese
dressing.
Combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice,
1 ts vinegar, blue cheese, and salt and pepper to taste. Chill for one
hour before serving.
| Ingredients:
24 Chicken Wings
4 Cup(s) Vegetable Oil
1/4 Cup(s) Butter or Margarine
4 Teaspoon(s) Hot Sauce
1 Teaspoon(s) White Vinegar
1 Cup(s) Mayonnaise
2 Tablespoon(s) Onion; finely chopped
1 Teaspoon(s) Garlic; finely minced
1/4 Cup(s) Parsley; finely chopped
1/2 Cup(s) Sour Cream
1 Tablespoon(s) Lemon Juice
1/4 Cup(s) Blue Cheese; crumbled |
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