Wings:
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. black pepper
20 chicken wing segments
– Prepare the chicken wings by boning wings into 3 segments. Get rid of the wing tip or use it for chicken stock. I try and trim as much fat/skin from the wings as I can (but seriously, there's no way in hell this any part of this meal can be considered healthy, so you can skip this step if you want)
– In a shallow dish, combine flour, salt, paprika, chili powder, and pepper.
– Coat chicken entirely in the flour mixture
– Deep-fry chicken, 8 – 10 pieces at a time, in 375F/190C degree oil for 10-12 minutes.
– Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
– Repeat with remaining chicken.
Sauce:
4 Tbsp margarine
5 Tbsp Tabasco sauce
1 Tbsp white wine vinegar
– Melt the margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Blue Cheese dip:
1/2 cup sour cream
1/2 cup crumbled blue cheese (I used Cornish Blue)
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
Mix everything together in a food processor. Add salt/pepper to taste.
