Recipe - Hot N Honeyed Chicken Wings

DIP
One half cup Sour Cream
One half cup Mayonnaise
2 teaspoon White Wine Vinegar
1 tablespoon Chopped Fresh Parsley
1 tablespoon Chopped Green Onions
One half teaspoon Minced Garlic
One half teaspoon Tabasco Pepper Sauce
3 tablespoon Crumbled Blue Cheese
Salt & Pepper To Taste

CHICKEN WINGS
12 Chicken Wings
Vegetable Oil For Frying
4 tablespoon Melted Butter Or Margarine
1 teaspoon Catsup
1 teaspoon Tabasco Pepper Sauce
Celery Sticks

Here's an easy version of the tangy chicken wings that have captivated
people all over the country. To make them hotter, just use more Tabasco
sauce. Serve these with plenty of napkins.
~ ~
In a bowl, beat together all of the dip ingredients until blended. Set
aside.

Remove the tips from the wings and discard. Separate the first and second
joints of the wings with a sharp knife. Pat the wings dry with paper
towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a
deepfrying thermometer. Fry the wings. a few at a time, for about 6
minutes, until golden brown on all sides. Drain on paper towels.

In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings
in the butter mixture to coat thoroughly. Serve hot, and pass the dip and
celery sticks. From: Tha Tabasco Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini