* Crossposted from: [MME] Gourmet
  
MM: Buffalo Chicken Wings with Blue Cheese Dipping Sauce 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Buffalo Chicken Wings with Blue Cheese Dippin 
 Categories: Appetizers, Chicken 
      Yield: 36 Servings 
  
     10 x  Minutes preparation time 
     35 x  Minutes cook time 
 
-----------------------CHICKEN WINGS----------------------- 
      6 tb Butter 
    1/4 c  Hot pepper sauce 
           Vegetable oil; for frying 
     18    Chicken wings (about 3lb) 
           -disjointed with tips discrd 
 
-----------------BLUE CHEESE DIPPING SAUCE----------------- 
    1/4 lb Blue cheese; roquefort or 
           -gorgonzola 
    1/2 c  Mayonnaise 
    1/2 c  Sour cream 
      1 tb Lemon juice 
      1 tb Wine vinegar 
        ds Hot pepper sauce 
  
  1.  Melt butter in a small saucepan.  Add hot sauce 
  and remove from heat. 
   
  2.  In large frying pan or deep-fat fryer, heat 1 inch 
  of oil to 375F. Fry wings in batches without crowding 
  until golden brown, 10 to 15 minutes. Drain on paper 
  towels. 
   
  3.  Brush wings with spicy butter and serve warm, with 
  blue cheese dipping sauce. 
   
  Sauce: 
   
  In a small bowl, mash the blue cheese, leaving some 
  clumps.  Whisk in the mayonnaise until blended.  Add 
  remaining ingredients and whisk to blend well.  Cover 
  and refrigerate until serving time. 
   
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MM: Anchor Bar Hot Wings 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Anchor Bar Hot Wings 
 Categories: Appetizers, Chicken 
      Yield: 12 Servings 
  
           Chicken wings 
           Read below 
  
  The following was originally posted by G.SCHAEFFER 
  GBGM64A. The key to good Buffalo Wings is how you 
  prepare them as well as the ingredients and the 
  handling of the wings.  The most successful wings 
  served up here in Buffalo are what they call "Grade A 
  Grinders." Fresh wings that are very large and meaty. 
  Usually, you cannot get them in a frozen package, but 
  can get them from a poultry dealer. Once you find them 
  make sure they are absolutely fresh.  Wash them in 
  cold water, split them at the joint and remove the 
  tips. Place them on a rack on a pan and refrigerate 
  overnight to let the blood and water drain out of the 
  wings. THIS IS A REAL KEY. Drying the wings under 
  refrigeration will help to make them a much crispier 
  product, once deep fried. Next, use a deep fryer or a 
  very heavy deep pot with a thermometer and add the 
  oil.  Peanut oil is very good, or a commercial product 
  such as can be found at a restaurant cash and carry 
  called Mel Fry. Heat the oil up SLOWLY, to 365F, and 
  depending on the size of the fryer, deep fry the dry 
  wings 6-8 minutes in small batches, until thoroughly 
  done and golden brown. Hold the cooked wings in a warm 
  oven if necessary. A combination of melted margarine 
  and hot sauce in the ratio of 1 part margarine to 3 
  parts hot sauce will add the right zing. The key here 
  is to add just enough sauce to coat the wings - the 
  more sauce you add, the hotter they will be. For the 
  very brave, 1 part margarine to 3 parts hot sauce and 
  1 part Tabasco is referred to as "Suicidal Wings" by 
  the late and dear Don Bellissimo, who owned the Anchor 
  Bar. Working quickly, place the deep fried wings in a 
  large bowl and add the sauce mixture, shaking to coat 
  them. There are many good hot sauces to use; the one 
  they use is either Durkee Franks Red Hot Sauce or 
  Wingers Original, again found in a restaurant cash and 
  carry. Celery sticks and chunky blue cheese dressing 
  (Ken's Buffalo Style Blue Cheese is a popular one) and 
  plenty of napkins. 
  
----- 
... Sincerely yours Gigi
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