Buffalo wings

Make s 25 to 30 wings

This recipe involves deep-fat frying, which means a sturdy pot and a deep-fat thermometer. It's best to fry the chicken in small batches. These will take more time than it does to order a plate at a pub, but they will delight your game-watching family and friends.

8	cups vegetable oil
2 1/2	pounds chicken wings (25 to 30 pieces)
5	tablespoons butter, melted
1/3	cup hot sauce
1 1/2	teaspoons smoked paprika
2	cups blue cheese dressing
6	stalks celery, cut into sticks

1. In a heavy, deep stock pot or soup pot, heat the oil. Use a deep-fat thermometer to test when the temperature reaches 400 degrees.

2. Have ready a platter lined with paper towels.

3. Using tongs, lower half the chicken pieces into the hot oil, or enough wings so the pan isn't crowded. Fry them for 8 to 10 minutes or until they are golden brown. Transfer the wings to the paper towels to drain. Fry the remaining chicken pieces in the same way.

4. In a large, shallow bowl, combine the butter, hot sauce, and paprika. Turn the chicken wings in the butter mixture to coat them all over.

5. Serve with blue cheese dressing and celery sticks.

Kristina Nies