24 chicken wings, about 4 lbs.
Salt (opt.)
Freshly ground black pepper
4 c. vegetable oil
1/4 c. butter
2-5 tsp. hot sauce
1 tsp. white vinegar

Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste.

Heat oil in deep fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well. Add remaining wings to the pot and repeat process.

Meanwhile, melt butter in saucepan. Add hot sauce, to taste. Add vinegar. Pour hot sauce over wings. Mix well until wings are covered with sauce. Serve with blue cheese dressing and celery sticks. Can also serve with carrot sticks.

My family grills our Buffalo Wings rather than deep frying them. They are delicious either way.