Sunbeam ODF 510 - Manual (Page 16)

B
UFFALO
-S
TYLE
C
HICKEN
W
INGS
WITH
B
LUE
C
HEESE D
IP
M AKES
4-6
S ERVINGS
7 cups peanut or vegetable oil
B
LUE
C
HEESE
D
IP
:
4 oz. blue cheese
cup mayonnaise
cup dairy sour cream
1 Tbsp. red wine vinegar
1 tsp. lemon juice
tsp. hot pepper sauce
C
HICKEN
:
24 chicken wings, about Ibs.
cup butter or margarine, melted
2 Tbsp. hot pepper sauce or to taste
3 stalks celery, washed cut into 3-inch pieces
1. Pour oil into deep fryer. Set fryer temperature to
Top a wire cooling rack or line a 15 x 10 x l-inch baking pan
with a double thickness of paper towels.
2. While oil is heating, for dip, in a medium bowl, crumble or mash
blue cheese with a fork. Stir in mayonnaise, sour cream, vinegar,
lemon juice and hot pepper sauce; set aside. In a small bowl,
stir together melted butter and hot pepper sauce.
3. For chicken, rinse chicken wings under running cold water,
dry thoroughly with paper towels. With fryer basket in
highest position, add 4 or 5 wings to basket.
4. Close lid, lower filled basket into oil and fry 12 15 minutes
until dark, golden brown. Remove to paper-towel topped rack
and immediately brush chicken wings with some of the
butter mixture.
5. Allow oil temperature to return to the original temperature
before cooking additional chicken wings.
6. To serve, place blue cheese dip in a serving bowl.
Arrange chicken wings and celery stalks on a serving platter;
place serving bowl of dip on platter.