2 1/2 lbs. chicken wings (12 to 15 wings)
1/4 c. Durkee red hot cayenne pepper sauce, or more to taste
1/2 c. (1 stick) butter, melted

Split wings at each joint and discard tips; pat dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy; drain. Combine hot sauce and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese dip. Makes 24-30 individual pieces. Or for equally crispy wings, bake on a rack in a roasting pan at 425 degrees for 1 hour, turning halfway through cooking time.