Buffalo Wings

Buffalo Wings
  • Yield: servings


2pounds broiler-fryer chicken wings
1-- egg
1cup cooking oil
2cups cider vinegar
1teaspoon salt
1/2teaspoon cayenne pepper to taste
1/8teaspoon garlic powder
1/8teaspoon nutmeg
1/8teaspoon celery salt
1dash coriander
1dash ground cloves
-- celery sticks
Creamy Blue Cheese Dipping Sauce
2tablespoons chopped onion
1clove garlic clove (crushed)
1/4cup chopped fresh parsley
1cup mayonnaise
1/2cup dairy sour cream
1tablespoon lemon juice
1tablespoon vinegar
1/4cup crumbled blue cheese
-- salt, to taste
-- pepper, to taste
-- cayenne pepper, to taste



  1. In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock). Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500°F., turning and basting with sauce several times until wings reach desired crispness. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
  2. Creamy Blue Cheese Dipping Sauce: In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.