Hot Buffalo Wings:

[Roxy]

Hot Buffalo Wings:

 

Creamy Roquefort Dip:

 

1/2 Cup Roquefort Cheese, Crumbled

1-(3-oz.) Pkg. Cream Cheese, Softened

1/2 Cup Mayonnaise

1 T. Lemon Juice

1 T. Wine Vinegar

1/2 Cup Sour Cream

 

Buffalo Wings:

 

12 Chicken Wings, Disjointed or Party Wings

Vegetable Oil

1/2 Cup Butter

1 Cup Frank’s Hot Sauce

 

In a medium size bowl, cream the Roquefort and Cream Cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350 degrees. Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the Hot Pepper Sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with Creamy Roquefort Dip.

 

***Can Use Ranch Dresssing For Dip.

***Can Add A Splash Of Vinegar To Butter/Hot Sauce Mixture.