"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Buffalo Wings Recipe

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This recipe for Buffalo Wings, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie


For the marinade:
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon rd pepper flakes
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon Tabasco sauce

4 pounds chicken wings

For the Bleu Cheese Sauce:
2/3 cup sour cream
1/2 cup mayonnaise
1 large clove garlic, minced
2 teaspoons Worchestershire sauce
1 cup crumbled bleu cheese
ground pepper
2 tablespoons, more or less, milk

celery sticks

To make the marinade, in a small bowl stir all of the ingredients together. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out all of the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for several hours, turning and massaging the bag occasionally.

To make the bleu cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worchesershire sauce, and bleu cheese. season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.

Prepare a fire in a grill. Position the oiled grill rack above the fire. Remove the wings from the marinade and pat dry with absorbent paper towels; reserve the marinade, until cooked through, 25-30 minutes. Serve with the dipping sauce and celery sticks

Number Of Servings:
Number Of Servings:
4 as a main course, 6-8 as an appetizer




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