24 chicken wings (about 4 lbs.)
Salt
Black pepper
4 c. vegetable or corn oil
1/4 c. butter
2-5 tsp. hot sauce (Franks)
1 tsp. white vinegar

Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper. Heat oil in deep fat fryer or large heavy pot. When it's quite hot, add 1/2 the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well. Add remaining wings and repeat. Meanwhile, melt butter in saucepan and add hot sauce to taste and vinegar. Place wings in a bowl with a lid, pour hot sauce over wings, cover bowl and shake. Serve with blue cheese dressing, celery and carrot sticks.