Buffalo Wings

Wash and throughly dry wing pieces (not whole wings). Cook wings in oil approximately 10 minutes per batch. (You really have to watch your fryer and the wings. They need to be thoroughly cooked, brown and crispy. Time will vary with heat and amount of oil, number and size of wings, size of fryer, etc) While first batch is cooking: Heat oven to warm (200 degrees F) Melt butter and mix in hot sauce. Put in large bowl. When wings are done, drain well. Dump into butter/sauce mixture, swirl around, take out and put in a large ovenproof bowl. Put bowl in oven while making other batches. Serve with celery sticks and blue cheese dressing. Number of wings: you'll have to figure how many everyone can eat. I do approximately 10 per person, double for teenagers, hungry men and leftovers. Ratio of butter to Red Hot Sauce is 1 tablespoon to 1 ounce (for 30 wings I use 1 stick (8 tablespoons) butter and one 8 ounce bottle Red Hot. Scotch Bonnet Seasoning: this seasoning is for the certified masochist--I DON'T use it). It is a killer. If the hot sauce is just not hot enough, mix a little of this in a side dish with some of the butter/hot sauce mixture for additional dipping by the most bold. Optional Beef: soak the wings in beer for several hours (to a day) before cooking. Remember to dry completely before deep frying!