50 pieces chicken wings either center or upper portion
1 cup mayonnaise
1/4 pound butter
1/2 cup milk
1/4 cup parsley, minced
1/4 cup blue cheese, crumbled into fine pieces
2 tablespoons fine chopped yellow onion
2 tablespoons lemon juice
2 tablespoons Tabasco sauce (or more to taste)
1 tablespoon white wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pinch Cayenne Pepper
Peanut oil for deep frying
Celery sticks for garnish

Mix the wine vinegar with the milk, and allow the milk to curdle. Add
the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice,
salt, pepper, and cayenne. Mix well. Refrigerate before serving.
In a large skillet melt the butter over low heat, and stir in the hot
sauce. Add more or less to taste. Deep fry the wing pieces in small
batches in peanut oil at 385f for about 10 minutes, or until browned and
crisp. Drain on paper towels (if you wish to avoid the fat, bake the
wings in a 400 degree oven for 25 minutes). When all the wings have been
fried, reheat the skillet containing the
hot sauce, and toss the wings about in the sauce. Serve with the
dressing for a dip and celery sticks on the side.