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| To make the sauce, melt butter over medium heat in a medium sized saucepan. Once butter is melted, add Frank’s hot sauce and vinegar. Mix well and transfer to a large mixing bowl. |
| In a large freezer sized Ziploc or similar type bag, combine flour, salt, pepper and cayenne. Shake bag to combine. Wings should be thawed completely if they are frozen. Trim the top of each wing and discard. Cut wing at the joint, leaving the wing and the drumette. Wash and pat dry. Place wings, about 10 at a time, in flour mixture. Shake to coat wings and place wings on a cooling rack positioned over a cookie sheet (the excess flour will fall off the wings onto the cookie sheet below). Let dry for about 10 – 15 minutes before frying. While wings are drying, heat oil in a large, deep skillet or Dutch oven (preferably) to 375 - 400°F. You will need enough oil to completely submerge the wings (about 2 inches). |
| Carefully drop about 10 –15 wings into the oil and fry until golden brown, about 10 minutes. Fry enough wings that there is one even layer in the oil, do not overcrowd. Remove wings from oil and drain (you can use the same cooling rack/cookie sheet set up used for drying the wings after flouring). Transfer cooked wings to mixing bowl containing the sauce. Using a pair of tongs, mix the wings in the sauce until completely coated. Transfer to serving tray and garnish with sesame seeds and chopped green onions. Serve with blue cheese dressing, celery and carrot sticks. |
| To make a homemade blue cheese dressing, combine 1 cup mayonnaise, ½ cup plain yogurt and 6 oz. blue cheese, crumbled. |