(5 Servings)

Ingredients:
5 Pounds                      Fresh Chicken Wings Drums and Flappers (Remove tip of wing)
1 Pound                       Celery (Trimmed and Washed), cut into spears- chilled
1 Gallon                       Peanut Oil
As Needed                   Fresh Rosemary

Hot Sauce:
1- 12 Ounce Bottle       Franks Original Hot Sauce
8 Ounces                      Lightly Salted Butter
2 Tablespoons              Chili Powder
2 Teaspoons                 Ground Cumin
1/2 Teaspoon                 Granulated Garlic
1/2 Teaspoon                 Telicherry Pepper (Fresh Ground)
1/2 Teaspoon                 Sweet Smoked Paprika
Hot Sauce Procedure: Put the above ingredients in a thick bottom pot. Bring to a boil. Reduce heat to a simmer for 5 minutes.

Blue Cheese Dressing:
8 Ounces                      Maytag Blue Cheese (Crumbled)
3/4 Cup Cultured Lowfat Buttermilk
1/2 Cup                          Mayonnaise
2 Tablespoons              Sour Cream
1 Teaspoon                  Worcestershire Sauce
1 Teaspoon                  Telicherry Pepper (Fresh Ground)
1 1/2 Teaspoon              Red Wine Vinegar
1 Teaspoon                  Lemon Juice (Fresh Squeezed)
2 Tablespoons              Bud Light
Blue Cheese Dressing Procedure: Put half of the blue cheese in a stainless bowl with the remaining ingredients. Whisk until smooth. Stir in the remaining blue cheese.

Process:
Heat the oil, until 350 degrees Fahrenheit. It is best to use a deep pot with a thick bottom. Put half of the wings in the oil and cook until done. Depending on your burners, it could take 15 minutes. Remove the wings and dry them on paper towels. Toss the wings in a stainless bowl with half of the Hot Sauce. Bring the oil back to 350 degrees Fahrenheit and repeat the process.  Place the wings on a platter garnished with fresh rosemary. Serve with Blue Cheese Dressing and fresh chilled celery spears.

Note:
While the oil is hot; I like to add a few fresh hot potato chips to the meal. Simply slice some russets and place them in the hot oil. Remove when they turn slightly brown. Dry them on paper towels and add to the mix. Sprinkled sea salt is a must. Enjoy!