Buffalo Wings

Directions

1. 1
   Cut the tips off the wings and reserve for another use such as stock.
2. 2
   Halve the wings at the joint.
3. 3
   In a large deep fryer or large deep kettle, heat 2-inches of oil to 380°.
4. 4
   Fry the wings, patted dry, in small batches, for 5 to 8 minutes, or until they are golden and crisp.
5. 5
   Transfer with tongs to paper towels to drain. Make sure oil is heated to 380° before frying next batch.
6. 6
   In a large skillet, melt the butter with the Tabasco, the vinegar and salt to taste over low heat, stirring constantly.
7. 7
   Add the wings and heat them, tossing to coat with the mixture.
8. 8
   Serve the wings warm, or at room temperature, with the Blue Cheese Dressing and the celery sticks.