As every good chef knows, the Capon is a castrated male chicken. In Iowa these birds are black and gold in color and roost in trailer parks. They are easy to catch, because they almost always have their heads in cranial rectal inversion.
(That thingy on their helmets with the chubby cheeks – that’s a crowing capon.)
Chicken wings Garlic powder Essence or Cajun spices Salt & Pepper Hot Sauce Your favorite wing sauce Seasoned flour (Add cayenne to taste – careful!)
Bleu Cheese wedge 1/3 cu sour cream 1/3 cu whipping cream Worcestershire sauce (coupla dashes)
Wash & dry wings and place in a bowl Season wings with salt, pepper garlic powder and essence Add lots & lots of hot sauce (get ‘em good and wet) Cover and put them in the fridge overnight
After soaking in hot sauce overnight: Dip wings in egg wash and dredge in seasoned flour and fry about 13 minutes or until golden brown. Toss with sauce.
While the wings are soaking up the sauce, make your bleu cheese dip.
Put whipping cream and sour cream in a food processor. Crumble the bleu cheese into the processor and add a coupla dashes of Worcestershire sauce. Process, then push the chunks down and process some more until you get a thick and pasty bleu cheese sauce. Serve the wings with the sauce and celery sticks. It is best to serve with plenty of cold beer.
Get a bottle of Chipotle hot sauce Texas Pete’s hot sauce (or Tobasco or reasonable facsimile) Your favorite barbeque sauce
3 parts Chipotle hot sauce 1 part Texas Pete’s 1 part Barbeque sauce
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