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24 chicken wings
4 c. oil
4 Tbsp. butter
2 to 5 Tbsp. hot sauce
1 Tbsp. white vinegar

Discard small tip of each wing; split at large joint. Sprinkle with
salt and pepper. Heat oil in large casserole or fryer. Add half of
wings and cook, stirring occasionally. When brown and crispy (15 to
20 minutes), remove and drain well. Cook remaining wings. Melt
butter in saucepan; add hot sauce and vinegar. Put wings on a warm
platter; pour sauce on them (or put wings and sauce in a closed
container and shake). Serve with celery sticks and Ranch (or Blue
cheese) dressing for dipping.

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