two types of chicken wings, with corn, friend fingerling potatos and celery with gorgonzola dip
frank’s hot sauce
bring all ingredients to a low simmer to combine. cook a few more minutes.
fresh ginger, grated
mix ingredients in a mixing bowl. no cooking.
bleu cheese dipping sauce
blend all together and mash up cheese so it integrates into the sauce. set aside for 30 minutes or more.
fried the wings and potatos in vegetable oil. put hot wings into bowl with one of the sauces, covered and shook the bowl to coat the wings. boiled corn. cut up celery. serve both types of wings, the fried potatos with the buffalo sauce, and the celery with bleu cheese sauce and corn on the side.