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Chicken Wings, Hot Buffalo with Dip Recipe

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This recipe for Chicken Wings, Hot Buffalo with Dip, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Thursday, February 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Wings:
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup red hot sauce

Creamy Roquefort Dip:

1/2 cup Roquefort cheese, crumbled
3 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

Directions:
Directions:
Dip:
In a medium sized bowl, cream the Roquefort and cream cheeses until smooth.
Mix in the remaining dip ingredients and blend well.
Chill for 2 hours.

Wings:
Using a fryer or a large pot, heat the oil to 350 degrees. Deep fry the wings until they're golden and crispy, approximately 10 minutes.
In a separate saucepan, melt the butter, add the hot sauce and heat thoroughly.
Immediately toss the wings into the sauce.
Place the wings on a platter and serve with the dip.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
Prep: 10 min Cook: 10 min Inactive Prep: 2 min
Personal Notes:
Personal Notes:
if desired, substitute Blue Cheese for Roquefort Cheese to achieve similar results.

 

 

 

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