Difficulty: Easy - for beginners
Serves: 12 servings
â€¢16 to 18 chicken wings (about 4 pounds)
â€¢Oil for deep-fat frying
â€¢1/2 cup butter, melted
â€¢1/2 cup hot pepper sauce
â€¢2 tablespoons cider vinegar
â€¢Carrots and celery sticks
â€¢Blue cheese dressing
â€¢Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes).
â€¢ Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing. Yield: about 3 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.