24 broiler-fryer chicken wings
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 c. vegetable oil
4 tbsp. butter
4 tbsp. bottled red hot sauce
1 tsp. white vinegar
Celery sticks

On a cutting board, place each chicken wing and cut off tip at first joint; discard tip or save for stock. Cut the remaining wing into two parts at the joint. Sprinkle chicken with salt and pepper. In deep fryer or heavy saucepan, place oil and heat to high temperature. Add half the wings and cook, stirring occasionally until wings are golden brown and crisp (about 10 minutes).

Remove chicken from oil and drain on paper towels. Cook remaining wings, repeating process. While chicken is cooking, place butter in small saucepan and melt, over medium temperature; add red sauce and vinegar. Pour sauce over wings. Serve with chilled blue cheese dressing and celery sticks.

BLUE CHEESE DRESSING:

1 c. mayonnaise
2 tbsp. finely chopped onion
1 tsp. finely minced garlic
1/4 c. finely chopped parsley
1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. white vinegar
1/4 c. crumbled blue cheese

Mix all ingredients together. Chill in refrigerator for about an hour while preparing wings.