16 chicken wings
1/2 c. Tabasco (3/4 c. if masochistic)
1/2 c. fresh salted butter
1 tsp. fresh coarse ground pepper
1/4 tsp. red pepper
1/4 tsp. white pepper
3 c. oil

Split chicken wings at the joints using a suitable knife. Discard wing tips. Dump remaining wing parts into enough boiling fat to cover completely. While wings brown, melt butter and while stirring, add all other ingredients. When wings are golden brown, bathe wings in sauce. Serve with bowl of blue cheese dressing and celery sticks.