For the wings:
5 pounds chicken wings
4 tablespoons neutral oil
Salt and pepper
1 1/2 cups flour (optional)
For the sauce:
1 cup Louisiana Hot Sauce (preferably Frank’s brand)*
2 sticks unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
Cayenne pepper to taste (optional)
6 ribs celery, cut into 4-inch long sticks
Prepare the chicken wings:The wings are typically slice into three pieces. Using a large chef’s knife, slice through the joint parts within the chicken wings to split up then in to three parts. A sharp knife must slide through the joint easily; there is no need to cut through any bone. It truly is easiest to notice the joints using the underside of the chicken wings facing up.
The tips of the wing, that contain little to no meats, is often removed or stored for the stock pot. Wash the wings and terry them dried out, after that toss in a pan together with the oil and a great pinch every one of salt and pepper.
The marinade: Melt the butter above minimal heat in a sauce griddle and add some remaining sauce ingredients, whisking well to combine. Maintain heat low and just so long as necessary to melt the butter: you don’t want the butter to separate. Taste for spiciness, and put cayenne if needed.