1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon fresh parsley chopped
1 tablespoon green onions, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon Tabasco sauce
3 tablespoons blue cheese, crumbled
Salt and pepper, to taste
12 chicken wings
Vegetable oil (for frying
4 tablespoons butter or margarine, melted
1 teaspoon catsup
1 teaspoon Tabasco sauce
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 350 degrees F on a deep frying 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.