Buffalo Wings By Susan 

Creamy Roquefort dip: 

1/2 cup Roquefort cheese, crumbled 
1 (3-ounce) package cream cheese, softened 
1/2 cup mayonnaise 
1 tablespoon lemon juice 
1 tablespoon wine vinegar 
1/2 cup sour cream 
12 chicken wings, disjointed 
Oil, for frying 
1/2 cup unsalted butter 
1 cup hot red pepper sauce

In a medium size bowl, cream the Roquefort and cream cheese until smooth. 
Mix in the remaining ingredients and blend well. Chill for 2 hours. 
Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until 
golden and crispy, approximately 10 minutes. 
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. 
Immediately toss hot wings into sauce. 
Place wings on a platter and serve with creamy Roquefort dip.