|Chicken wings||5 Pound|
|Hot pepper sauce/2 tablespoons tabasco||3 Tablespoon|
|Blue cheese salad dressing||1 Cup (16 tbs)|
1. Use a cleaver or chefâ€™s knife to chop off wing tips. (They can be popped in a bag and frozen to be used later to make chicken stock.) Cut wings in half at joint.
2. In a small saucepan, melt butter with hot sauce. Stir in paprika. Remove from heat and set butter sauce aside.
3. In a deep-fryer, bring I 1/2 to 2 inches of oil to 375Â°F. Fry wings in 2 or 3 batches until golden brown, crisp, and cooked through, about 8 minutes per batch. Drain on paper towels, then put in a large bowl. Pour butter sauce over wings and toss to coat.
4. To serve, heap hot wings on lettuce leaves. Garnish platter with celery and carrot sticks. Place a small bowl of blue cheese dressing on platter to use as a dip.