Buffalo Chicken Wings

From the LA Times, it incorporates their recipe for Blue Cheese Salad Dressing which in turn uses their recipe for Classic Mayonnaise. In the instructions they say you can adjust the heat of the sauce by increasing -- or decreasing -- the proportion of hot sauce to melted butter.


8 cups canola oil
2 1/2 pounds chicken wings, tips cut off and discarded, wings cut into two at the joint (to make about 16 pieces)
2 tablespoons ( 1/2 stick) unsalted butter
1 tablespoon white wine vinegar
5 tablespoons Frank's RedHot Sauce
4 stalks celery, cut into sticks
Blue cheese dressing


1. Heat the oil in a deep, heavy (5- to 6-quart) pot until it reaches 375 degrees. Fry the wings, in batches, until golden, about 10 minutes. Drain on paper towels.

2. Meanwhile, melt the butter in a small saucepan, add the vinegar and hot sauce and stir until blended.

3. When all the wings are cooked, place the wings in a large bowl, pour the sauce over and toss to coat. Serve warm, with the blue cheese dressing and celery sticks.