Buffalo-Style Chicken Wings

If there is one food that goes with a MU tailgate party it’s WINGS! MU takes on Bowling Green for the home opener this weekend and this recipe is sure to be a hit at your game day party!

Buffalo-Style Chicken Wings
Blue Cheese Dressing (recipe follows)
24 (about 4 pounds) chicken wings
Salt and freshly ground black pepper
4 cups vegetable oil
4 teaspoons butter
2 to 5 tablespoons hot pepper sauce or to taste
1 tablespoon white vinegar
Celery sticks

Make Blue Cheese Dressing first and refrigerate at least 1 hour before using.

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle. (Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees F.

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.

In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off. Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.

Makes 4 to 6 servings.

Blue Cheese Dressing:
1 cup mayonnaise
2 tablespoons finely chopped onion
1 clove garlic, minced
1/4 cup finely chopped fresh parsley leaves
1/2 cup sour cream
1 tablespoon fresh-squeezed lemon juice
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
Salt and freshly ground black pepper to taste
Red (cayenne) pepper to taste

In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper. Cover and refrigerate for at least 1 hour before serving.

Makes 2 1/2 cups.

Honey Apple Salad

It's apple season in Missouri! Orchards all over are offering the freshest apples on the farm and at the farmers' market. Check out a local orchard in your area.

Here is a simple recipe for a Honey Apple Salad that is perfect alongside bbq! It's one of my mother's favorites and it brings lots of childhood memories back for me.

Honey Apple Salad
from my mother's kitchen
3 1/2 diced red apples
2 T. lemon juice
2 c. grapes
1 c. sliced celery, thin
1/2 c. chopped dates
1/2 c. mayo
1/4 c. honey
2 T. sour cream
1/2 tsp. salt
1/2 c. chopped walnuts

In a large bowl toss apples with lemon juice. Add grapes, celery and dates.

In a small bowl combine mayo, honey, sour cream and salt, mix.

Pour over apple mixture and toss; stir in walnuts.