Buffalo Wings

1. 1

   Cut the tips off the wings and reserve for another use such as stock.

2. 2

   Halve the wings at the joint.

3. 3

   In a large deep fryer or large deep kettle, heat 2-inches of oil to 380u00b0.

4. 4

   Fry the wings, patted dry, in small batches, for 5 to 8 minutes, or until they are golden and crisp.

5. 5

   Transfer with tongs to paper towels to drain. Make sure oil is heated to 380u00b0 before frying next batch.

6. 6

   In a large skillet, melt the butter with the Tabasco, the vinegar and salt to taste over low heat, stirring constantly.

7. 7

   Add the wings and heat them, tossing to coat with the mixture.

8. 8

   Serve the wings warm, or at room temperature, with the Blue Cheese Dressing and the celery sticks.

No additional tips available.