DIP 1/2 cup Sour Cream 1/2 cup Mayonnaise 2 tsp White Wine Vinegar 1 tbsp Chopped Fresh Parsley 1 tbsp Chopped Green Onions 1/2 tsp Minced Garlic 1/2 tsp Tabasco Pepper Sauce 3 tbsp Crumbled Blue Cheese Salt & Pepper To Taste CHICKEN WINGS 12 Chicken Wings Vegetable Oil For Frying 4 tbsp Melted Butter Or Margarine 1 tsp Catsup 1 tsp Tabasco Pepper Sauce Celery Sticks
To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. in a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350°F on a deep-frying thermometer. Fry the wings, a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery stick.
To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. in a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350°F on a deep-frying thermometer. Fry the wings, a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery stick.
0 comments:
Post a Comment