Buffalo Wings I

Finger food at its best! Whip up a batch of these crispy hot wings for a sure-fire crowd pleaser. Serve with celery sticks and blue cheese dressing (below).

Wings:
1 egg
1/2 cup canola oil
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Cayenne pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
2 pounds chicken wings

Blue Cheese Dipping Sauce:
1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tablespoon lemon juice
1/4 cup crumbled blue cheese

For wings: Heat oven to 450°F. Beat egg in a medium bowl. Add oil and beat until combined. Add vinegar, salt, pepper, cayenne, garlic powder and celery salt; stir until well combined.
Cut chicken wings in half at joint; remove wing tips and discard (or save for soup stock). Dip chicken pieces into marinade and arrange on a large baking pan.
Bake 20 minutes, turning and brushing with marinade several times, until the wings are crisp. Remove from the oven; drain and arrange on a warm platter. Serve with Blue Cheese Dipping Sauce.

For dipping sauce: Combine all ingredients. Mix well. Chill 30 minutes for flavors to blend.

Servings: 6
Carbohydrates: 6 grams
Net Carbs: 5.5 grams

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