Ingredients
16 to 18 chicken wings (about 4 pounds)Oil for deep-fat frying1/2 cup butter, melted1/2 cup hot pepper sauce2 tablespoons cider vinegarCarrots and celery sticksBlue cheese dressing
Preparation
Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes).
Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing.
