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Garlicky Buffalo Wings with Blue Cheese Dip

1/2 cup crumbled blue cheese or gorgonzola
1/3 cup plain yogurt
1/3 cup sour cream
1 plump garlic clove, very finely minced
1 tbs. red wine vinegar
2 tsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

8 tbs. (1 stick) butter
4 plump garlic cloves, pressed
20 chicken wings
1/2 cup Durkee's Red Hot Sauce (I used Frank's Red Hot Sauce)
1/4 cup El Paso Chile Company's Hellfire and Damnation Sauce (or other
VERY hot, habanero pepper-based sauce)
1 tbs. red wine vinegar
2-3 cups vegetable oil
Kosher salt to taste
celery sticks

In a shallow mixing bowl, mash together cheese and yogurt. Whisk
in sour cream. Then blend in remaining ingredients. Whisk
vigorously. Pour into serving bowl, cover and refrigerate 2 hours,
and up to 24 hours.

Melt butter over high heat in a small saucepan. Remove from heat
and stir in garlic; set aside. Cut wings into 3 pieces, reserving
wing tips in the freezer for stock. Place remaining wing pieces
in a large baking dish. Add chile sauces and vinegar to the
butter-garlic mixture. Heat until very hot. Pour a quarter of
the mixture over the wings and toss to coat. Let marinate at least
30 minutes (I let them sit longer in the refrigerator, about an
hour). Preheat oven to 275-degrees. Pour oil into a large deep
pan and fry wings 4-6 minutes until browned. Drain on paper towels
and place in the oven. Quickly reheat the sauce. Arrange wings
on a serving platter and pour sauce over them. Serve with celery
sticks and dip.


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2 of 5 people found the following review helpful:
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Tasty, February 27, 2005 - 04:34 PM
Reviewer: Anonymous from Brockville, Ontario, Canada
These wings are very tasty. We had to leave out some of the garlic because it was way too much. The dip was amazing.

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