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Cut wing tips from wings and discard or reserve for making
chicken stock. Split each wing at the joint and cut through
so there are 2 pieces from each wing. Rinse and dry
completely. In a large bowl, combine the melted butter, hot
sauce and cider vinegar and stir until completely blended.
Heat oil until it is 375°F. Put half the wings into the
Waring Pro
®
browned and crispy, about 12 to 15 minutes. Remove wings;
drain briefly on layered paper towels. Then stir hot, crispy
wings into the hot sauce mixture. Repeat with remaining
wings. Serve hot with cold vegetable sticks and blue
cheese dressing.
Note: If you have some guests who do not appreciate hot
and spicy, fry the wings as instructed and toss with your
favorite BBQ sauce or honey mustard sauce. For "suicidal"
strength wings, add Tabasco
the Louisiana style hot sauce.
½
cup mayonnaise (regular or lowfat)
½
cup sour cream (regular or lowfat)
½
cup crumbled blue cheese
1
teaspoon finely chopped garlic
¼
cup finely chopped parsley
1 – 2
tablespoons finely chopped onion
1
tablespoon fresh lemon juice
Place all ingredients in a bowl and stir well to blend. Cover
and refrigerate for at least 30 minutes before serving, to
allow flavors to blend.
Professional Deep Fryer and cook until
Blue Cheese Dressing
®
or other hot sauce along with
12
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