2 1/2 lbs. chicken wings (12 to 15 wings)
1/2 c. Durkee Red Hot Cayenne Pepper Sauce
1/4 c. butter, melted
2 tbsp. French's Worcestershire Sauce

Split wings at each joint and discard tips; pat dry. Deep fry at 400 degrees for 12 minutes or until completely cooked and crispy. Combine Durkee Red Hot Pepper Sauce, butter and Worcestershire Sauce. Toss wings in mixture to coat completely. Serve with celery and blue cheese dip.