Ingredients
24 chicken wings or 24 chicken drummettes
4 cups oil (peanut, corn, or other)
4 tablespoons butter
2 -5 tablespoons hot sauce
1 tablespoon white vinegar
salt
pepper
blue cheese, dip or ranch dip
celery rib
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Lemon zest and pepper blend — wings, fish, grilled chicken
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric warming tray — keep multiple dishes hot for entertaining
Keep soups and stews hot for hours — portable, insulated
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Lemon zest and pepper blend — wings, fish, grilled chicken
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric warming tray — keep multiple dishes hot for entertaining
Keep soups and stews hot for hours — portable, insulated
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Heat oil to 350 degrees; a deep-fat fryer is best for cooking wings. Discard small tip of each wing, split at large joint. Drummettes are ready to cook as is. Sprinkle chicken with salt and pepper. Add chicken to hot oil so that each piece is fully immersed in the oil. Cook for 15 to 20 minutes or until chicken is crisp. Remove from oil, drain, and pat dry. Prepare hot wing sauce by melting butter in a saucepan. Add hot sauce and vinegar. Stir well. Put chicken pieces in a container and pour sauce over them. Cover container and shake to coat each piece. Serve with celery sticks and dip.