Buffalo Wings Ii Recipe

• Trappey's Red Devil or possibly Tabasco
• 50 piece Chicken wings, center or possibly upper portion Peanut oil, for deep frying Celery sticks for garnish

1. Mix the wine vinegar with the lowfat milk, and allow the lowfat milk to curdle.
2. Add in the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper, and cayenne.
3. Mix well.
4. Chill before serving.
5. In a large skillet heat the butter or possibly margarine over low heat, and stir in the warm sauce.
6. Careful, this stuff may be too warm for your family.
7. Try a bit which is mild first; then increase the amount of warm sauce to taste.
8. Deep-fry the wing pcs in small batches in peanut oil at 385 for about 10 min, or possibly till browned and crisp.
9. Drain on paper towels.
10. (If you wish to avoid the fat in this dish, bake the wings in the oven at 400 for 25 min.)
11. When all the wing pcs have been deep-fried, reheat the skillet containing the warm sauce, and toss the wings about in the warm sauce.
12. Serve with dressing for a dip and the celery sticks on the side.
13. This is one of those marvelously messy meals.
14. Serve with lots of beer, a gigantic green salad with Dill and Caper Dressing, and perhaps Onions Baked in Cinders.
15. Serve 6 to 8.

red, chicken

Taken from cookeatshare.com/recipes/buffalo-wings-ii-94825 (may not work)