2 1/2 lbs. chicken wings (12 to 15 wings)
1/4 c. red hot (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. Combine hot sauce and butter. Dip wings in sauce to coat completely. Serve with celery and Blue cheese dressing. 24 to 30 pieces.