Buffalo Chicken Wings and Home-made Blue Cheese Dressing

This has turned out to be one of our favorite snacks. They're a little work, but oh so worth it. We've taken the ideas of various recipes we've tried and combined them into something rich, yet still doesn't lose that spicy Buffalo Wing joy. You can spice these up with extra cayenne or keep out the cayenne and Tabasco. Anyway you do them, wings are wonderful!

Wings

2 Qts Canola Oil (for frying)
3.5 lbs wings, split into 3 pieces (reserve tips to make chicken stock or toss)
1/2 stick (4 T) unsalted butter
1 C Franks Red Hot Sauce
2 tsp Tabasco (optional)
1 tsp cayenne pepper (optional)
Celery and Carrot sticks

Prep: Heat oil in fryer or stock pot to 400F. Line baking sheet with paper towels to drain cooked wings on, set aside.

Directions: Add 1/2 the wings to hot oil and fry until golden brown (about 15-25 minuted depending on size). If fryer is to small to handle 1/2, don't try to over stuff, cut the recipe into quarters. When done transfer to baking sheets to drain briefly. Add second batch of chicken to the fryer and cook.

While chicken is cooking, in a saucepan, melt butter, add hot sauce, Tabasco and cayenne, mix well and keep warm until ready to use.

When the first batch is done draining, transfer chicken to airtight container, add half the sauce, cover and toss until evenly covered. Repeat with the second batch of chicken until all chicken is cooked and coated.

Serve with Blue Cheese dressing, celery and carrot sticks.

Blue Cheese Dressing (makes about 1 cup)

2 oz of blue cheese, crumbled
1/4 c buttermilk
1/4 c sour cream
1/4 c mayonnaise
1 tsp lemon juice (to taste)
to taste: kosher salt, ground pepper

Combine all ingredients in a small bowl and serve with buffalo wings.