Chicken Wings:

• Melt butter in a small saucepan.
• Add hot pepper sauce and remove from heat.
• In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375°F.
• Fry wings in batches without crowding until golden brown, 10 to 15 minutes.
• Drain on paper towels.
• Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Blue Cheese Dipping Sauce:

• In a small bowl, mash the blue cheese, leaving some clumps.
• Whisk in the mayonnaise until blended.
• Add lemon juice, sour cream, Worcestershire sauce, salt, and pepper.
• Whisk until well blended.
• Cover and refrigerate until serving time.

• Combine Miracle Whip and sour cream in a bowl.
• Crumble and stir in the blue cheese.
• Cut the celery into sticks.
• In a skillet, cook chopped onion in oil over medium heat until soft (about 2 minutes).
• Add minced garlic and cook for an additional minute.
• Squeeze in the juice from the half lemon.
• Stir in tomato sauce, Tabasco sauce, and salt.
• Cook for 5 minutes, allowing the flavors to meld.
• Remove wing tips and cut the wings in half at the joint.
• Heat oil for deep frying to 375°F.
• Cook the wings in hot oil until browned, approximately 8 minutes.
• Toss the fried wings in the zesty tomato mixture.
• Serve the Buffalo Chicken Wings with chilled celery sticks and blue cheese dressing.

• In a bowl, combine mayonnaise and sour cream.
• Gently fold in crumbled blue cheese, buttermilk, white wine vinegar, minced garlic, and Worcestershire sauce.
• Mix until the blue cheese is well incorporated and the dressing has a smooth consistency.
• Season with salt and pepper to taste.
• If desired, garnish with chopped fresh chives.
• Refrigerate for at least 30 minutes before serving to allow flavors to meld.
• Serve the homemade blue cheese dressing alongside Buffalo Chicken Wings, crispy vegetable sticks, or your favorite salads.

• Cut the tips off the chicken wings and cut each wing in half at the joint.
• In a 4-quart saucepan, heat 2 inches of salad oil to 375°F.
• Lower the wings into the hot oil and fry for 15 minutes or until very tender.
• Drain the fried chicken wings on a paper towel.
• In a large bowl, stir together Tabasco Sauce and melted butter until well blended.
• Add the fried chicken wings to the sauce mixture and toss gently to coat them well.
• Serve the crispy Tabasco Buffalo Chicken Wings with blue cheese dressing, chilled celery sticks, and chilled carrot sticks.

• Fry the chicken wings in 1/4 cup of butter until golden brown.
• Allow the wings to cool before the second frying. (Note: They can be fried the first time a day ahead. )
• Before the second frying, mix Tabasco Sauce and Hot Pepper Sauce with the melted butter.
• Adjust the amount to give the butter a reddish color.
• Fry the wings a second time in the hot, spiced butter until they are heated through.
• Serve the double-fried spicy buffalo chicken wings with chilled celery sticks and blue cheese dressing.

• Preheat the oven to 350°F.
• Lop the tips off the chicken wings and cut them into drumettes.
• Discard the tips or save them for making stock.
• Place the drumettes in a flat baking pan and season with salt and pepper.
• Bake for 25 minutes.
• Drain the pan juices into a stockpot for future use.
• Add Crystal’s Sauce (medium or hot) to the stockpot and cook for an additional 20 minutes.
• While the wings are baking, prepare the dip by mixing crumbled blue cheese, mayonnaise, and milk.
• Arrange the baked wings on a platter while piping hot, and serve with the prepared blue cheese dip and celery sticks.

• Cut wing tips off the chicken wings.
• Place them in a shallow baking dish.
• In a small bowl, stir together dark corn syrup and soy sauce.
• Pour the mixture over the chicken wings, tossing to coat well.
• Marinate for 30 minutes.
• Drain, reserving the marinade.
• In a large heavy skillet, heat corn oil over medium heat.
• Add chicken wings and minced ginger, stir-frying for 2 minutes.
• Stir in the reserved marinade and sherry.
• Add mushrooms, bamboo shoots, and green onions, stirring frequently.
• Cook for an additional 2 minutes.
• Add chicken broth, bring to a boil, then reduce heat.
• Cover and simmer for 20 minutes or until tender.
• Remove chicken wings to a serving platter and keep warm.
• Stir together cornstarch and water until smooth.
• Stir into the skillet.
• Bring to a boil over medium heat, stirring constantly.
• Boil for 1 minute.
• Spoon the glaze over the chicken wings.
• Serve immediately.

• Remove tips from the chicken wings; cut wings into 2 pieces, and place them in a shallow dish.
• In a bowl, combine lemon juice, soy sauce, and onion powder.
• Pour the mixture over the chicken.
• Cover and marinate the wings in the refrigerator for several hours or overnight.
• Drain the chicken wings, reserving 1 tablespoon of the marinade.
• Place the wings on a foil-lined broiler pan.
• Sprinkle with salt and pepper.
• In a small bowl, combine the reserved marinade, honey, and ketchup, stirring well.
• Brush half of the mixture on the chicken wings.
• Broil the wings 6 to 7 inches from the broiler for 7 minutes.
• Turn the wings and brush them with the remaining sauce.
• Broil for an additional 7 minutes.

• In a large glass or plastic bowl, mix lime juice, oil, and crushed red pepper.
• Cut each chicken wing at joints to make 3 pieces, discarding the tip.
• Trim off and discard excess skin.
• Place the wings in the lime juice and oil mixture, stirring to coat.
• Cover and refrigerate for 3 hours, stirring occasionally.
• Drain.
• Preheat the oven to 425°F.
• Melt margarine.
• In a plastic bag or bowl, combine cornmeal, flour, salt, ground cumin, and pepper.
• Shake the wings in the cornmeal mixture to coat.
• Place the coated wings in a baking pan.
• Bake, uncovered, for 20 minutes.
• Turn the wings and bake until golden brown, for an additional 20 to 25 minutes.