It’s not a game without chicken wings!

Ingredients:

• 18 chicken wings
• 1 Tab vegetable oil
• 1 tsp salt
• 1 c flour
• 1½Tab white vinegar
• 1/4 tsp cayenne pepper
• 1/8 tsp garlic powder
• ¼ tsp Worcestershire sauce
• 1 tsp Tabasco sauce
• ¼ tsp salt
• 6 Tab Louisiana hot sauce (Frank’s is the brand used in Buffalo)
• 6 Tab unsalted butter
• celery sticks
• blue cheese dressing (see below)

Directions:

1. Preheat oven 425°.
2. Cut whole wings into two pieces. (1 wing makes 2 pieces, the flat and the drum)
3. In a bowl toss the wings with the oil and salt.
4. Place into a large plastic bag – add flour – shake to coat evenly.
5. Remove wings and shake off excess flour.
6. Spread evenly on oiled, foil lined baking pan. Do not crowd.
7. Bake 20 minutes, turn the wings, bake another 20 minutes or until wings are cooked through and browned.
8. While the wings are cooking, mix next 8 ingredients for sauce in a pan.
9. Bring to a simmer over low heat. Stir occasionally. Turn off.
10. After wings are cooked, transfer to large bowl.
11. Pour sauce over the hot wings and toss to completely coat.
12. Return to foil lined baking pan.
13. Reheat.
14. Place on platter with celery sticks and blue cheese dressing.

The One True Blue Cheese Dressing

Ingredients:

• ¾ c sour cream
• ¾ c blue cheese, crumbled
• ½ c mayonnaise or Miracle Whip
• 1 Tbs lemon juice
• ½ tsp grated onion or 1 tsp dried onion
• ½ tsp Worcestershire sauce
• 1 clove garlic, pressed
• freshly ground pepper

Directions:

1. Mix ingredients in order given using an electric mixer on low.
2. Blend well.
3. Cover and chill over night to allow flavors to blend.

Serves: Makes 2 cups

Source: An ad for Danish Blue Cheese

Comments:  It will turn watery after 3-4 days.  (Later discovery – 1 cup of cottage cheese will help stabilize it and add texture.)
I added the Worcestershire sauce to the original recipe