Julie Hyzy’s Buffalo Chicken Wings and Sauce

Chicken Wings
(Serves 4)

4 lbs. raw chicken wings (approximately 20)
Vegetable oil to fry, held at 375 degrees F
4 tablespoons butter, melted
Wing Sauce (below)
Traditionally, Buffalo wings are deep-fat fried, and not floured. If you prefer to fry your wings rather than bake them, rinse the chicken wings and pat dry with paper towels. Cut each wing at the joints into three sections. You can discard the wing tips, or save them for use in making chicken stock later, as you prefer.
Take the two top wing portions, and drop the cut up wings naked into vegetable oil in a deep fat fryer at 375 degrees F. Do this gently—spattering hot oil on yourself is painful. I find frying 8 to 10 pieces at a time keeps the oil temperature from dropping too low—you want to maintain it high so that the wings are crisp rather than rubbery. Once the chicken is browned and cooked through, about 8 to 10 minutes, remove with slotted spoon, drain on paper towels. Keep cooking until all wings are fried. Put the cooked chicken wings in a large bowl with the hot sauce and melted butter and stir to coat. Serve with celery sticks and Ranch Dressing on the side.
Wing Sauce
1 cup ketchup
4 tablespoons red wine vinegar
1 tablespoon sugar
Tabasco sauce to taste

Whisk the ketchup, vinegar, and sugar together, then stir in Tabasco sauce one drop at a time, tasting after each drop, until the heat is exactly what you like.