lb chicken wings, split at the joint, wingtips removed and discarded
salt
5
celery ribs, cut into 2-inch sticks and chilled in an ice bath
1/2
cup unsalted butter
1/4
cup hot sauce, or to taste
1
tbsp lemon juice
2
cups for the blue cheese dip (about
6
oz blue cheese, crumbled
1
cup sour cream
3/4
cup mayonnaise
1
tbsp lemon juice
salt and freshly ground black pepper
2-3
shakes of hot sauce (recommended: frank's red hot
1
tsp garlic powder
Directions
1.
Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA® towel lined plate and season with salt immediately. Continue with remaining batches.
2.
Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva® towels.
3.
Serve chicken wings on a platter with celery sticks and blue cheese dip.
4.
Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.
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