Recipe adapted from the Dean & Deluca cookbook.
Buffalo Chicken Wings
24 Chicken Wings (about 4 pounds), tips removed
Salt and Pepper to taste
1 quart Vegetable Oil
1/2 stick (1/4 cup) Unsalted Butter
1/4 cup Louisiana Hot Sauce, or more to taste
1 Tbsp White Vinegar
Celery Sticks as an accompaniment
Blue Cheese Dressing as accompaniment
Cut the wings in half, and season them well with salt and pepper.
Heat oil to 375˚. Fry the wings, in 2 batches, until crisp and golden brown, about 10 minutes for each batch. Remove and drain on paper towels.
Melt the butter in a saucepan, and add the hot sauce and vinegar. Stir to blend. Dip the wings into the sauce, and place wings on a serving plate. Pour any extra sauce over wings. Serve with celery sticks and blue cheese dressing.