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1-2 lbs. chicken wings

salt & pepper

vegetable oil for frying

4 Tbsp butter

4 Tbsp hot sauce (we use Cholula)

1 Tbsp. white vinegar

blue cheese dressing

Rinse and dry chicken wings.  Season with salt and pepper.

Heat oil, 2-3″ in a deep pot.  Deep fry several wings at a time until golden brown, turning once to brown both sides.  (Casey likes his super crunchy).  Drain on a dish lined with paper towels.

In a small sauce pan melt butter.  Mix in hot sauce and vinegar.  Once combined, remove from heat.  Transfer to a large bowl.

Toss wings in hot sauce until generously coated.  Refrigerate any left over sauce for up to a week.

Serve with blue cheese dressing for dipping (optional)

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