24 wings
4 cups oil (peanut, corn, or other)
4T butter
2-5T (one 2.5 oz. bottle) Frank’s
1T white vinegar
Louisiana Hot Sauce
2-1/2C blue cheese dressing
salt and pepper
celery sticks

Discard small tip of each wing, split at large joint and sprinkle
with salt and pepper. Heat oil in large casserole or fryer (until
quite hot). Add half of wings and cook, stirring occasionally.
When brown and crisp (15-20 min.), remove and drain well. Cook
remaining wings. Melt butter in saucepan and add hot sauce and
vinegar. Put wings on a warm platter and pour sauce over them (or
put wings and sauce in a closed container and shake). Serve with
celery sticks, blue cheese dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded
with fat. For a low(er) fat variation that still tastes good, (got
rave reviews when we served them at our last party) broil the wings
instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey,
2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like
Coleman’s. Heat the sauce until it thickens, and then put the wings
in, and then cook till it thickens even more, while stirring the
wings around. Still taste good with celery sticks and blue cheese
dressing. Might as well go all the way and use lower fat cheese
dressing, though.

Wings, being mostly chicken skin, have a large amount of fat in
them, no matter what you do. You can help a little by broiling them
so that some of the fat melts away, and not
adding any more. I would recommend grilling the wings. That way,
you lose the fat (a good thing) without losing the flavor (which
would be a bad thing).

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
salt, pepper, cayenne to taste

Combine and chill for an hour or longer.