1 tbsp. white wine vinegar
1/2 c. milk
2 tbsp. onion, finely chopped
1 clove garlic, minced
1/4 parsley, minced
1 c. mayonnaise
1/4 b. Bleu cheese, crumbled
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Pinch of cayenne pepper
1/4 lb. butter
2 tbsp. hot sauce (try one at a time)
50 pieces chicken wings (center or upper portions)
Peanut oil for deep frying
Celery sticks for garnish

Mix wine vinegar and milk, allowing to curdle. Add onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt butter over low heat. Stir in hot sauce, a little at a time. Deep fry wing pieces in small batches in peanut oil. Drain on paper towels.

When all pieces have been deep-fried reheat the skillet containing the hot sauce and toss the wings about in the hot sauce. Serve with the dressing as a dip with celery sticks on the side. Serves 6 to 8.