Blue Cheese Dressing
1 cup mayonnaise
½ cup Blue Cheese, crumbled
2 tbs. milk
2 tbs. white vinegar
2 tsps.salt
1/4 tsps grated onion
1/4 tsps. dry mustard
1 clove garlic, minced
1. Combine all and mix well.
Yield 1½ cups
Buffalo Chicken Wings
5 pounds chicken wings
¼ tsp.Freshly ground black pepper
¼ tsp. Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar
• Chop off the tip of each chicken wing, and discard it.
• Chop the wing in half cutting at the joint to make 2 pieces.
• Grind on fresh black pepper and sprinkle with salt if desired.
• Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle at around 400 degrees F.
• Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally.
• When done, remove them to drain on paper towels and cook the remaining wings.
• Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar.
• Stir well and remove from the flame immediately.
• Place the chicken on a warm serving platter, pour the sauce on top, and serve.
Yield: 10 servings
Cook’s tip: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.
Chicken Fingers
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing
• Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate.
• Cut chicken breasts into strips about 3/4 inch wide and 3 inches long.
• Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl.
• Add chicken; stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.
• To serve, heat oven to 425 degrees F.
• Place frozen chicken strips in a single layer in a lightly greased 15×10x1-inch baking pan.
• Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden.
• Serve warm with celery sticks and additional blue cheese dressing for dipping.
Serves 12