Cut wings into the three parts. Do not throw away the tips, or even save them for soup! Fry them along with the rest of the chicken and enjoy the bit of skin dipped in sauce. Dry thoroughly and set aside while the oil is heating up in a large skillet or deep fryer.
Deep fry the chicken in batches, leaving the tips for last as the cook the quickest. Drain on paper towels and set aside.
To make the sauce, beat the egg slighly with the Tabasco. All the time whisking, slowly add the melted butter in a stream. Do not do this step quickly, otherwise, you will have scrambled eggs instead of a creamy sauce.
Put the wings in a large bowl, preferably with a top, and pour the sauce over them. Shake the bowl so all the pieces of chicken are nicely coated.
In a large platter, place a bowl of Mom's Blue Cheese Dressing, then arrange the chicken wings with the celery and carrots. Serve immediately.
It's important to use unsalted butter, because Tabasco sauce already is heavily salted. Don't throw away those chicken wing tips, cook them with the rest of the meal. They soak up all the sauce and are a pleasure.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 659 (79%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 37.9g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 208.8mg||64 %|
|Sodium 140.1mg||5 %|
|Potassium 336.8mg||9 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.3g|
|Protein 42.8g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 833
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