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Recipes from a longtime restaurateur


Vegetable oil or peanut oil for frying

1 c. all-purpose flour

1 Tbs. paprika

3 lbs. chicken wings, split at joint

1½ c. Bouncin’ Betty hot sauce

1 stick unsalted butter

2 Tbs. black pepper

1 c. fresh grated Parmesan cheese

Mix flour and paprika in shallow dish. Dredge wings in flour mixture to coat and tap off excess. Fry wings in batches ’til golden brown, about 15 minutes. Transfer wings to Betty sauce and butter in medium pan and heat, stirring, until butter and hot sauce blends. Place peppered wings in pan with sauce mixture. Toss. At the very end, toss in Parmesan cheese. Then serve. BLUE CHEESE DIP FOR WINGS

½ c. sour cream

½ c. crumbled blue cheese

¼ c. mayonnaise

1 small glove of garlic, chopped

1 Tbs. milk

Juice of ½ lemon

Salt and pepper to taste

Pulse sour cream, blue cheese, mayonnaise and lemon juice in food processor until combined, but still chunky. Season with salt and pe...

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