Buffalo Wings and Blue Cheese Dip

Ingredients

• Blue Cheese Dip
• 1 cup mayonnaise
• 6 ounces Maytag blue cheese, crumbled
• 6 ounces plain nonfat yogurt
• 1/4 cup buttermilk
• 3 tablespoons seasoned rice wine or white wine vinegar

Wings

• 5 lbs. chicken wings, separated into drumette and bow sections, dried overnight on paper towels in the refrigerator
• 3/4 cup RedHot Sauce
• 1 stick unsalted butter
• 2 capfuls of white vinegar
• Peanut oil for frying

Directions

Dip

1. Whisk mayonnaise, yogurt, buttermilk, vinegar and half of the blue cheese until smooth. Stir in remaining blue cheese and freshly ground black pepper to taste.
2. Preheat oven to 350 degrees.
3. Use aluminum foil to create a �collar� on a Dutch oven, electric frying pan, or cast iron skillet to prevent splattering.
4. Add peanut oil to a depth of about four inches and place over high heat until oil registers 375 degrees on a deep-fat thermometer.
5. Working in batches, place wings in hot oil, stirring frequently with a slotted spoon, being careful not to overcrowd the pot.
6. Cook until wings are golden brown, anywhere from 8-15 minutes.
7. Drain on paper towels, or brown paper grocery bags.
8. Meanwhile, in a medium saucepan over medium-high heat, melt butter and mix in hot sauce and vinegar for medium-spicy wings. Add more butter to lower spiciness, more sauce to raise spiciness.
9. Place cooked wings in a large bowl, ladle sauce over wings, and toss to coat.