Buffalo Chicken Wings
Vegetable oil for deep-frying
45 to 90 ml
cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the “elbow” and remove and discard the tips.
Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes.
Drain on paper towels.
Melt the butter in a saucepan and combine with the hot sauce.
Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce.
Serve with celery sticks and blue cheese dressing.