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Buffalo Chicken Wings

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Buffalo Wings
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There is a controversy about who actually invented these appetizers. The most told story is they were originally served at the Anchor Bar in Buffalo, New York, by the owner in 1964. Calvin Trillin did a wonderful story about the search for the origin of these tidbits in his book Third Helpings, which is a must-read for any foodie. He points out that the wife of the owner actually came up with the recipe as a way to use up leftover chicken wings, when some favored customers came in after hours.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Ingredients:

  • 1/3 cup blue cheese, crumbled
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 dozen chicken wings
  • oil for deep frying
  • 1/4 cup butter, melted
  • hot pepper sauce to taste (you can use up to 1 bottle!!)
  • celery sticks

Preparation:

In medium bowl, combine blue cheese, mayonnaise, sour cream, lemon juice, garlic, and salt and pepper and mix well. Set aside, well covered, to chill in refrigerator.

Heat 3" of oil in a deep fryer until it reaches 375 degrees. Deep fry the chicken wings in the hot oil until crisp and brown, about 8 to 10 minutes. Drain well, pour over butter mixed with the hot pepper sauce and toss. Serve with blue cheese sauce and celery sticks (to moderate the heat).

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