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Janice Okun's Buffalo Wings

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      Title: JANICE OKUN'S BUFFALO WINGS
 Categories: Appetizers, Poultry
      Yield: 6 Servings
 
           -ELAYNE CALDWELL KVNH17B
     24    Chicken wings (4 lbs.)
           Salt, optional
      1 ds Fresh gr. pepper -taste
      4 c  Peanut oil
      4 tb Butter
      4 tb Louisiana Hot Sauce
      1 tb White vinegar
  2 1/2 c  Blue cheese dressing-CC
           Celery sticks
 
   Cut off and discard the small tip of each wing.
   Cut the main wing bone and second wing bone at the joint. Sprinkle
  the wings with salt, if desired, and pepper to taste. Heat the oil in
  a deep-fat fryer or large casserole. When it is quite hot, add half
  of the wings and cook about 10 minutes, stirring occasionally, when
  the chicken wings are golden brown and crisp, remove them and drain
  well. Add the remaining wings and cook about 10 minutes or until
  golden brown and crisp. Drain well.
   Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce
  and vinegar. Put the chicken wings on a warm serving platter and pour
  the butter mixture over them. Serve with blue cheese dressing and
  celery sticks.
  
  FROM: "A Feast Made for Laughter" by Craig Claiborne.
 
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