2 1/2 lbs. (12 to 15) chicken wings
1/4 c. Durkee red hot sauce (or more to taste)
1/2 c. butter, melted

Split wings at each joint and discard tips; pat dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy; drain. (Or, for equally crispy wings, bake on a rack in a roasting pan at 425 degrees for 1 hour; turn halfway through cooking time.)

For wing sauce: Just combine Red Hot and butter. Toss wings in sauce to coat. Serve with celery and Blue cheese dip. Makes 24 to 30 pieces.