Five servings

Ingredients
5 pounds fresh chicken wings, drums and flappers (remove tip of wing)
1 pound trimmed, washed, celery, cut into spears and chilled
1 gallon peanut oil
As needed, fresh rosemary

Hot Sauce
1 12-ounce bottle Frank's Red-Hot Original Hot Sauce
8 ounces lightly salted butter
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground Tellicherry pepper
1/2 teaspoon sweet smoked paprika

Combine ingredients in a thick-bottom pot. Bring to a boil. Reduce heat to a simmer for five minutes.

Blue Cheese Dressing
8 ounces crumbled Maytag blue cheese
3/4 cup cultured lowfat buttermilk
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground Tellicherry pepper
1 1/2 teaspoon red wine vinegar
1 teaspoon freshly squeezed lemon juice
2 tablespoons Bud Light

Put half of the blue cheese in a stainless bowl with the remaining ingredients. Whisk until smooth. Stir in the remaining blue cheese.

Procedure
Heat the oil to 350 degrees. 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 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!