Spicy Buffalo Wings

Makes 16 pieces

8    chicken wings
1⁄3 cup unsalted butter, melted
3    to 6 tablespoons “Louisiana-style”
      hot sauce
2   teaspoons cider vinegar
     oil for frying
     blue Cheese Dressing and celery
     sticks, carrot sticks, Zucchini sticks

Cut wing tips from wings and discard or reserve
for making chicken stock. Split each wing at the
joint and cut through so there are 2 pieces from
each wing. Rinse and dry completely. In a large
bowl, combine the melted butter, hot sauce and
cider vinegar and stir until completely blended.
Heat oil until it is 375°F. Put half the wings into
the Cuisinart® 3.4-Quart Deep Fryer and cook
until browned and crispy, about 12 to 15
minutes. Remove wings; drain briefly on layered
paper towels. Then stir hot, crispy wings into the
hot sauce mixture. Repeat with remaining wings.
Serve hot with cold vegetable sticks and Blue
Cheese Dressing.
Note: If you have some guests who do not
appreciate hot and spicy, fry the wings as
instructed and toss with your favorite BBQ
sauce or honey mustard sauce. For “super-hot”
strength wings, add additional hot sauce along
with the Louisiana-style hot sauce.