Buffalo Chicken Wings

Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter over low heat, and stir in the hot sauce. Add more or less to taste. Deep fry the chicken wing pieces in small batches in peanut oil at 385 degrees F for about 10 minutes, or until browned and crisp. Drain on paper towels (if you wish to avoid the fat, bake the chicken wings in a 400 degrees F oven for 25 minutes).

When all the chicken wings have been fried, reheat the skillet containing the hot sauce, and toss the chicken wings about in the sauce. Serve with the dressing for a dip and celery sticks on the side.