2 pounds chicken wings, cut into 2 pieces
at joint, tips discarded
4 tablespoons butter
4 tablespoons hot pepper sauce
1 tablespoon white wine vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups vegetable oil for frying
1 small bunch watercress, washed and trimmed for garnish
Creamy Gorgonzola Dressing:
2/3 cup mayonnaise
1/4 cup sour cream
1/4 cup Gogonzola cheese, crumbled
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
In deep fryer or large, deep skillet over
medium-high heat, heat oil to 375*F (190*C) testing with kitchen
thermometer.
Pat wings dry and season with salt and
pepper.
Carefully lower wings into oil and fry,
turning occasionally, until golden and crisp, about 10 minutes.
To avoid overcrowding the skillet, fry wings in small batches.
Remove wings with tongs and drain on paper towels. After draining,
transfer wings to large bowl.
In small saucepan over medium heat, melt
butter. Mix in hot pepper sauce and vinegar.
Pour mixture over wings and toss to coat
well.
Arrange wings on serving platter, garnish
with watercress and serve with Creamy Gorgonzola Dressing.
To make Creamy Gorgonzola Dressing: In
medium bowl, combine all ingredients until well-blended. Serve
with wings.
Makes about 40 servings.
Nutritional information not available.
Recipe provided courtesy of the National
Chicken Council. Used with permission.
