Buffalo Chicken Wings

INGREDIENTS:

• 50 pieces chicken wings either center or upper portion
• 1 cup mayonnaise
• 1 bottle tomato ketchup
• 1/4 pound butter
• 1/2 cup milk
• 3/4 cup sour cream
• 6 tablespoons milk
• 3/4 cup Worcestershire sauce
• 1/4 cup parsley, minced
• 1/4 cup blue cheese, crumbled into fine pieces
• 2 tablespoons fine chopped yellow onion
• 2 tablespoons lemon juice
• 2 tablespoons Tabasco sauce (or more to taste)
• 1 tablespoon white wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• Pinch Cayenne Pepper
• Peanut oil for deep frying
• Celery sticks for garnish
• Cheese deep

PREPARATION:

Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, milk, sour cream, mayonnaise, tomato ketchup, 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 chicken 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 chicken wings in a 400f oven for 25 minutes).

When all the chicken wings have been fried, reheat the skillet containing the hot sauce, and toss the chicken wings about in the sauce. Serve the chicken wings hot or at room temperature with the cheese dip and celery sticks.