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Buffalo Chicken Wings

24 chicken wings, about four pounds
salt, if desired
Freshly ground pepper
4 cups vegetable oil
4 tsp butter
2 - 5 Tbs Louisiana Red Hot Sauce
1 Tbs white vinegar
Blue-cheese dressing (see recipe)
celery sticks

Cut off and discard the small tip of each wing. Cut the main wing
bone and second at the joint. Sprinkle the wings with salt, if
desired, and pepper to taste.

Heat the oil in a deep-fat fryer or large casserole. When it is
quite hot, add half of the wings and cook about 10 minutes, stirring
occasionally. When the wings are golden brown and crisp, remove
them and drain well.

Add the remaining wings and cook about 10 minutes or until golden
brown and crisp. Drain well.

Melt the butter in a saucepan and add two to five tablespoons of
the hot sauce and vinegar. Put the chicken wings on a warm platter
and pour the butter mixture over them. Serve with blue-cheese
dressing and celery sticks. Yield: Four to six servings.


Blue-cheese dressing

1 cup homemade mayonnaise (see recipe)
2 Tbs finely chopped onion
1 tsp finely minced garlic
1/4 C finely chopped parsley
1/2 C sour cream
1 Tbs lemon juice
1 Tbs white vinegar
1/4 C crumbled blue cheese
salt to taste, if desired
Freshly ground pepper to taste
cayenne pepper to taste

Combine all of the ingredients in a mixing bowl. Chill for an hour
or longer. Yield: About two and one-half cups.


Mayonnaise

1 egg yolk
salt, if desired
Freshly ground pepper
1 tsp imported mustard, such as Dijon or Dusseldorf
1 tsp vinegar or lemon juice
1 cup olive oil

Place the yolk in a mixing bowl and add salt, if desired, and pepper
to taste, mustard, and vinegar or lemon juice. Beat vigorously
for a second or two with a wire whisk or electric beater.

Start adding the oil gradually, beating continuously with the whisk
or electric beater. Continue beating and adding oil until all of
it is used. Yield: About one cup.

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