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Buffalo Chicken Wings Recipe
|White wine vinegar||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped onion||2 Tablespoon (Yellow Variety)|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Mayonnaise||1 Cup (16 tbs)|
|Bleu cheese||1⁄4 Cup (4 tbs), crumbled into fine pieces|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Hot sauce||2 Tablespoon (Bottled, More To Taste If You Can Take It)|
|Chicken wings||50 (Either Center Or Upper Portion)|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Celery sticks||1 (For Garnish)|
Serving size: Complete recipe
Calories 9037 Calories from Fat 7058
% Daily Value*
Total Fat 794 g1222.3%
Saturated Fat 176 g879.9%
Trans Fat 1.4 g
Cholesterol 1565.5 mg521.8%
Sodium 4961.4 mg206.7%
Total Carbohydrates 22 g7.2%
Dietary Fiber 2.6 g10.4%
Sugars 9.7 g
Protein 441 g881.7%
Vitamin A 133.4% Vitamin C 115.2%
Calcium 65.4% Iron 106.4%
*Based on a 2000 Calorie diet
Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese,lemon juice, salt, pepper, and cayenne.
Refrigerate before serving.
In a large skillet melt the butter or margarine over low heat, and stir in the hot sauce.
Careful, this stuff may be too hot for your family.
Try a bit that is mild first; then increase the amount of hot sauce to taste.
Deep-fry the wing pieces in small batches in peanut oil at 385° for about 10 minutes, or until browned and crisp.
Drain on paper towels.
When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce.