Buffalo Chicken Wings
|Chicken wings||1 Kilogram|
|Hot cayenne pepper sauce||75 Milliliter (Franks-Durkees Red Hot, Less For Mild, More For Hot)|
|Blue cheese||250 Milliliter, crumbled|
Trim and separate the wing bone from the drumette.
Heat the oil to 375°F (190°C).
Fry the wings a few at a time, 10 minutes each batch.
Be sure to maintain oil at set temperature.
Reserve hot in the oven.
Melt the butter in a sauce pan and add the hot sauce.
Place chicken wings in a serving bowl.
Pour sauce over and toss to coat.
While wings are cooking cut the celery into sticks.
Blend the blue cheese with the mayonnaise to serve as a dip for both the celery and wings.
Serve the wings with the celery.