Buffalo Chicken Wings

Category: CHICKEN
Serves: 8

SOURCE	THE FRUGAL GOURMET                                    

1 Tblsp White Wine Vinegar
1/2 Cup Milk
2 Tblsp fine chopped Yellow Onion
1 Clove Garlic, crushed
1/4 Cup Parsley, minced
1 Cup Mayonnaise
1/4 Cup Blue Cheese, crumbled into fine pieces
2 Tblsp Lemon Juice
1/4 Tsp. Salt
1/4 Tsp. Pepper, Black, fresh ground
Pinch Cayenne Pepper
1/4 Pound Butter
2 Tblsp Tabasco Sauce
50 pieces Chicken Wings either center or uppeer portion
Peanut oil for deep frying
Celery sticks for garnish

Mix the wine vinegar with the milk, and allow the milk to curdle.
Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter over low heat, and stir in the hot sauce. Add more or less to taste.Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp. Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).

When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
Serve with the dressing for a dip and celery sticks on the side.