RecipeIF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400
DEGREES. PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR
UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL
IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35
MINUTES OR UNTIL CRISPY. MEANWHILE, IN A MEDIUM SAUCEPAN, MELT
BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE.
WHEN WINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE
WINGS IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE
VIGOROUSLY UNTIL WINGS ARE COATED WELL. REMOVE WINGS TO A
SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY
STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD 1/2 TEASPOON OF
CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR.
FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.
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