2 quarts canola oil or Crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use
1/2 stick (4 tablespoons) unsalted butter
1 cup Frank's Red Hot sauce
2 1/2 teaspoons Tabasco
1 1/2 teaspoons cayenne pepper
Blue Cheese Dressing
Celery sticks
Heat oil to 400 in a deep fryer or medium stock pot. Line a baking sheet with paper towels; set aside. Add half of the chicken pieces to hot oil; fry until dark-golden brown; 15 to 25 minutes. Drain on baking sheet.
While wings are cooking, melt butter in a small saucepan over medium heat. Add Frank's Red Hot sauce, Tabasco, and pepper. Cook, stirring occasionally, until hot. Reduce heat, and keep warm until ready to use.
When the first batch of wings is done cooking, transfer to an airtight container. Add half the sauce; cover tightly. Shake container to coat wings. Serve with blue cheese dressing and celery sticks. Repeat with remaining wings and sauce.
