Roxy
Starter
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.
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.