Make Blue Cheese Dressing and refrigerate at least 1 hour before using.
Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.
In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. on your meat thermometer or until the oil starts to pop and sizzle. The oil should be able to cover the wings and still maintain the same temperature. If using an electric fryer, set the temperature to 425 degrees F.
Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.
In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained and cooled chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off.
Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce.
Serve with Blue Cheese Dressing and celery sticks.
Makes 4 to 6 servings.
In a large bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper, and cayenne pepper.
Cover and refrigerate for at least 1 hour before serving.
Makes 2 1/2 cups.
Buffalo Chicken Wings Recipe: https://whatscookingamerica.net/history/buffalochickenwings.htm