Hoosier Home Cookin'

As promised last week, I'm featuring a few more of my favorite "signature" dishes. When having parties or get-togethers, my friends often request my Garlic Buffalo Wings. They're really simple to prepare, but a little messy. I serve them up with celery sticks and my homemade blue cheese dip. You can also make the recipe using chicken legs instead.

Happy eating!

Garlic Buffalo Wings

6 lbs. chicken wings (drummettes and wingettes) thawed 1 T. garlic powder (no, this isn't a mistake) 2 sticks butter (no substitute) 1/2 C. hot sauce (I like Tabasco) vegetable oil

In a medium sized microwave safe bowl, melt butter. Whisk in garlic powder and hot sauce until well blended. Refrigerate until solidified.

In a fryer (preferably outside) heat vegetable oil until it sizzles when hit with a drop of water (about 425 degrees). Fry chicken wings (don't bread them) in batches until crispy and juices run clear (time varies according to the temperature of the oil, outdoor temperature and the number of wings being fried at once. You'll have to test this). After each batch is done, drain on paper towels, then place in a large bowl. Scoop out some of the solidified sauce and toss wings to coat. Transfer to a crock pot on low heat to keep warm. Repeat with remaining wings.

Blue Cheese Dip 1 6-oz. pkg. blue cheese, crumbled 1 8-oz. sour cream 2 T. mayonnaise (I only use Hellmann's) 1 tsp. celery seed 1/4 tsp. salt 1/4 tsp. pepper

Whisk together sour cream, mayo, celery seed, salt and pepper. Fold in blue cheese and refrigerate for at least four hours or overnight.