Sunbeam ODF 520, ODF 510 manual BUFFALO-STYLE Chicken Wings With Blue Cheese DIP

BUFFALO-STYLE CHICKEN WINGS

WITH BLUE CHEESE DIP

MAKES 4-6SERVINGS

7 cups peanut or vegetable oil

BLUE CHEESE DIP:

4 oz. blue cheese l/2 cup mayonnaise

l/2 cup dairy sour cream 1 Tbsp. red wine vinegar 1 tsp. lemon juice

l/4 tsp. hot pepper sauce

CHICKEN:

24chicken wings, about 2-l/2 Ibs. l/4 cup butter or margarine, melted 2 Tbsp. hot pepper sauce or to taste

3 stalks celery, washed cut into 3-inch pieces

1.Pour oil into deep fryer. Set fryer temperature to 375”F/19O”C. Top a wire cooling rack or line a 15 x 10 x l-inch baking pan with a double thickness of paper towels.

2.While oil is heating, for dip, in a medium bowl, crumble or mash blue cheese with a fork. Stir in mayonnaise, sour cream, vinegar, lemon juice and hot pepper sauce; set aside. In a small bowl, stir together melted butter and hot pepper sauce.

3.For chicken, rinse chicken wings under running cold water, dry thoroughly with paper towels. With fryer basket in highest position, add 4 or 5 wings to basket.

4.Close lid, lower filled basket into oil and fry 12 - 15 minutes until dark, golden brown. Remove to paper-towel topped rack and immediately brush chicken wings with some of the butter mixture.

5.Allow oil temperature to return to the original temperature before cooking additional chicken wings.

6.To serve, place blue cheese dip in a serving bowl.

Arrange chicken wings and celery stalks on a serving platter; place serving bowl of dip on platter.