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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Here's an easy version of the tangy chicken wings that have captivated
people all over the country. To make them hotter, just use more
Tabasco sauce. Serve these with plenty of napkins.
In a bowl, beat together all of the dip ingredients until blended.
Set aside.
Remove the tips from the wings and discard. Separate the first and
second joints of the wings with a sharp knife. Pat the wings dry
with paper towels. In a heavy saucepan, heat about 2 inches of oil
to 350oF on a deep-frying thermometer. Fry the wings. a few at a
time, for about 6 minutes, until golden brown on all sides. Drain on
paper towels.
In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the
wings in the butter mixture to coat thoroughly. Serve hot, and pass
the dip and celery sticks.
| Ingredients:
1/2 Cup(s) Sour Cream
1/2 Cup(s) Mayonnaise
2 Teaspoon(s) White Wine Vinegar
1 Tablespoon(s) Chopped Fresh Parsley
1 Tablespoon(s) Chopped Green Onions
1/2 Teaspoon(s) Minced Garlic
1/2 Teaspoon(s) Tabasco Pepper Sauce
3 Tablespoon(s) Crumbled Blue Cheese
12 Chicken Wings
4 Tablespoon(s) Melted Butter Or Margarine
1 Teaspoon(s) Catsup |
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