24 chicken wings
About 4 lbs. salt
Freshly ground pepper
4 c. peanut, vegetable or corn oil
4 tbsp. butter
2 to 5 tbsp. (one 2 1/2 oz. bottle) Frank's Louisiana Red Hot Sauce
1 tbsp. white vinegar
Blue cheese dressing (see recipe)
Celery sticks

Cut off and discard the small tip of each wing. Cut the main wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste. Heat the oil in a deep-fat fryer. When it is quite hot, cook wings in batches; half at a time, about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them from the oil and drain well. Melt the butter in a saucepan and add two to five tablespoons of the hot sauce and the vinegar. Put the wings on a warm platter and pour the butter mixture over them. Serve with blue-cheese dressing and celery sticks.

Makes 4 to 6 servings.

BLUE CHEESE DRESSING:

1 c. mayonnaise
2 tbsp. onion, finely chopped
1 tsp. garlic, finely chopped
1/4 c. parsley, finely chopped
1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. white vinegar
1/4 c. blue cheese, crumbled
Salt to taste
Freshly ground pepper to taste

Combine all of the ingredients in a mixing bowl. Chill for an hour or longer.

Makes about 2 1/2 cups.