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Show ) - iV) A YOUNG member of the Sugar and Spice drill team holds onto her hat and tries to remember the steps during the parade Saturday. 1983 Roundup Rodeo Parade .-.. j. '--'' j ' - -' " . : 'A I V, . '.';: ... . -Tr-- 'ii 11 1 n 1 1 1 a... m a. r . 1 COWBOY CLOWN prepares to show off. which is what he does best, at the Dinosaur Rodeo Parade held prior to the final night of the rodeo last Saturday. Buffalo chicken wings flying high across nation Just as Southern fried chicken h;is become a nation wide favorite. Buffalo Buf-falo Chicken Wings (so-called because Buffalo, New York, claims to be the home of the original red hot chicken wings) are gaining popularity from coast to coast Many restauranls feature the wings as appetizers but they are also served for lunch and as dinner entrees. The National Broiler Council says that basically Buffalo Chicken Wings are deep fried until very crisp, with no breading or batter. Then they are tossed with a mixture of melted butter and bottled red hot sauce. The sauce can be in various degrees of "fire" mild, medium or red hot. A standard barbecue sauce can be used with bottled red hot sauce added. The well-sauced wings are accompanied by celery sticks and a rich blue cheese dressing for dipping. Chicken wings are a real budget buy throughout the year. Each wing provides about 12.5 percent of the recommended daily allowance of protein, necessary to nourish every cell in the body. Cut each wing at the joints' Use the two mealier parts for Buffalo Chicken Wings and simmer the wing tips in water to make stock for seasoning. If you prefer, you can buy prepackaged pre-packaged chicken drumettes, which are already cut and ready to use. When you are looking for something different for a summer picnic, take along Buffalo Chicken Wings. Keep them refrigerated in a cooler until serving ser-ving time along with the sauce for dipping and the celery sticks. And Tor heartier appetites, chicken drumsticks may be prepared and served the same way-a new idea for fried chicken, everyone's favorite picnic food li ITT' A I.O ( ki: m(;s 24 broiler-fryer chicken w ings I'eanut oil for deep drying 4 tablespoons butter 1 bottle (21 2 ounces) red hot sauce 1 tablespoon vinegar Blue Cheese Mayonnaise 1 recipe follows) On cutting board, place each chicken wing and cut off tip at first joint; discard tip or save for ,;'nck. Cut the remaining wing into two parts at the joint. In deep saucepan, heal oil ( when a cube of bread browns in :H) seconds the oil is right temix'i atui c for Trying the chicken). Fry the chicken w ings, in four batches, until well browned ;Uid crisp, about II minutes. Drain wings on paper towel as they are removed from oil and when all are done, arrange ar-range cooked chicken wings on platter. In small saucepan, melt butter and add hot sauce and vinegar, stirring (0 mix well. Pour over chicken wings, turning to coat thoroughly. Serve with bowl of Blue Cheese Mayonnaise lor dipping. Makes (', servings as an appetizer or :i 4 as an entree. Blue Cheese Miivoniuiise To one cup of the Ix-st mayonnaise you can buy or make, add: 1 green onion, while and green parts included, finely chopped; I clove garlic, finely mine ed; ll teaspoon freshly ground bbYk pepper; 14 cup minced parsley; 2 tablespoons Iresh lemon juice; ':. cup plain yogurt or sour cream; and 4 tablespoons blue cheese, crumbled. Mix well' and let stand about I hour in the relngeralor before serving. This recipe is designed for those with incendiary taste buds. Vim might want to reduce the amount ol bottled red hoi sauce by half the first time you try it 1 the V ounce boll le contains about Ti tablespoons of the sauce 1 |