Buffalo Wings, Carrots, Celery, Dill Dip and Fruit Salad

By debjones

Ingredients

• 20 frozen organic chicken wings
• 1/2 c. organic butter
• 24 ounces Franks Hot sauce
• 1 c. celery
• 1 c. carrots
• 1/2 c. mayonnaise
• 1/4 c. tofu sour cream
• 1 tsp. dill weed
• 1/2 tsp garlic powder
• 1/2 tsp minced onions
• 1 T. white wine vinegar
• 1 organic lemon juiced
• salt and pepper to taste
• 1 pint organic blueberries
• 2 cups organic red grapes

Preparation

Step 1

1. Heat deep fat fryer to 375 degrees. Add 10 wings to a basket. Deep fry for 18 minutes. Repeat for next 10 wings.
2. Add butter and Franks Hot Sauce to sauce pan. Heat on medium. Simmer.
3. Combine mayonnaise through salt and pepper in a small bowl. Mix throughly. Clean and chop celery and carrots. Refrigerate dip until ready to serve with celery and carrots.
4. After wings are cooked, place them in the hot sauce and bring to boil. Let simmer for 5-10 minutes.
5. Serve wings, celery, carrots, dip grapes and blueberries.