Recipe

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• 16 to 18 chicken wings (about 4 lb)
• oil for deep-fat frying
• 1/2 cup butter, melted
• 1/2 cup hot pepper sauce
• 2 tbsp cider vinegar
• carrots and celery sticks
• blue cheese dressing

• 1 Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes).
• 2 Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing. Yield: about 3 dozen.