Chicken Wings

1 quart of vegetable oil for frying 2 dozen chicken drumies (chicken wings with small wing joint removed)
2 cups Crystal Hot Sauce
1 cup sour cream
1/2 cup heavy cream
Juice of one lemon
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled Maytag Blue cheese
Salt and pepper
Dash of Worcestershire sauce
1 1/2 cups flour
2 eggs, beaten with 1 tablespoon milk
Essence 2 carrots, peeled and cut into 3-inch sticks
2 celery stalks, peeled and cut into 3-inch sticks

Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix
thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and
garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and
Worcestershire sauce. Season the flour with Essence. Dredge the wings in the flour. Dip each wing in the egg wash, letting the
excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches,
until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt
and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and
toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Yield: 4 servings