About 20 to 25 chicken wings
Vegetable oil for deep-frying
1/4 c. butter
1/2 to 1 bottle (2 1/2 oz.)
Louisiana hot sauce, or to taste
Celery sticks
Blue Cheese Dressing

Cut wings in half. Remove wing tips. Deep-fry wings, about half at a time, in hot oil until they are crisp and golden brown, about 10 minutes. (Do not use any batter or crumbs). Drain wings well.

Melt butter in a saucepan. Add about 1/2 of the bottle of hot sauce; stir until well blended. (Using 1/2 bottle will give medium-hot chicken wings. If you like your wings hotter, add the whole bottle, or to taste. If you want them milder, add more butter).

Place chicken wings in a large container with a cover. Pour sauce over wings, mix well. Serve warm, with celery sticks and Blue Cheese Dressing. Dip the wings and celery sticks in dressing as you eat. Provide plenty of napkins. 4 to 6 servings.