Buffalo Chicken Wings Recipe
Ingredients
| 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 | |
| Salt | 1⁄4 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Butter/Margarine | 1⁄4 Pound | |
| 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) |
Nutrition Facts
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
Directions
Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese,lemon juice, salt, pepper, and cayenne.
Mix well.
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.
Chef
