Buffalo Wings
24 chicken wings
1 cup buttermilk, flavored with garlic salt and pepper
2 cups flour, flavored with 1/8 tsp. cayenne power
1/2 cup butter
1 cup Louisiana Brand hot sauce
Vegetable oil for frying
• Cut tips off wings and discard.
• Cut remaining chicken wings in half at the joint.
• Soak them in the buttermilk for 30 minutes.
• Dip them in flour to coat.
• Deep fry them in about 2″ of oil in skillet until done.
• Drain.
• Melt butter and hot sauce together.
• Dip fried wings into the sauce.
• Serve with a blue cheese dip or ranch dressing and celery sticks.
Blue Cheese Dip
1 16-ounce container plain nonfat yogurt (scant 2 cups)
1/3 cup crumbled blue cheese
2 garlic cloves, minced
1/2 teaspoon celery seeds
1. Set strainer over medium bowl.
2. Line with double layer of cheesecloth.
3. Place yogurt in cloth-lined strainer.
4. Cover with plastic wrap.
5. Chill overnight.
6. Discard liquid drained from yogurt.
7. Transfer yogurt to processor.
8. Add cheese and garlic.
9. Blend until smooth.
10. Transfer dip to bowl.
11. Sprinkle with celery seeds.
Cook’s note: Can be made 1 day ahead. Cover & chill.
Crunchy Blue Cheese Dip
1 8-ounce package cream cheese, room temperature
1 cup crumbled Roquefort or other blue cheese (about 3 1/2 ounces)
1 cup mayonnaise
1 cup sour cream
1 cup finely chopped onion
1 cup finely chopped celery
3 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon white pepper
1. Mix all ingredients in large bowl.
2. Using electric mixer beat until blended.
3. Transfer to serving bowl, cover and chill dip at least 1 hour and up to 3 days.
Yield: 4 cups