Buffalo Chicken Wings  
Yield: 8 servings 

Seasoning Mix (Makes 2 tablespoons plus 1 3/4 teaspoons)
2   teaspoons   salt
2   teaspoons   paprika (mild, or Hungarian hot paprika)
1   teaspoon    cayenne pepper
1   teaspoon    onion powder
1   teaspoon    garlic powder
3/4 teaspoon    white pepper
10  tablespoons (1 1/4 sticks) unsalted butter, in all
1   tablespoon plus 1 teaspoon Tabasco sauce, in all
24              chicken wings, tips removed, room temperature
2   cups        vegetable oil

Blue Cheese Dressing (recipe follows)

Celery sticks (optional)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a
small saucepan over low heat. Pour into a small shallow bowl or pie  plate,
and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons of
the seasoning mix. Add the butter/Tabasco mixture and  work  in  well  with
your  hands  until  chicken  is  completely  coated and seasonings are well
distributed.  (Make  sure  the  chicken  wings  are  at  room  temperature;
otherwise,  the  seasoning  mixture  will congeal and you'll have a mess of
gunk that won't stick well to the chicken.) Set aside to marinate  (for  up
to 30 minutes, covered) and heat the oil.

Heat  the oil in a large heavy skillet over high heat until it is very hot.
Add the chicken wings, fitting in as many as there is room for in a  single
layer.  Fry  until  crisp  and golden brown, about 8 to 12 minutes, turning
several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter
and adding the remaining Tabasco and seasoning mix. Dip  the  cooked  wings
into  the  finishing  sauce  and place on a serving platter. Serve with the
Blue Cheese Dressing and celery sticks, if desired.

Blue Cheese Dressing 

2              eggs
1   tablespoon fresh lemon juice
1   tablespoon apple cider vinegar
1/4 cup        chopped onions
1/4 cup        chopped celery
1/2 teaspoon   salt
1/2 teaspoon   white pepper
1/8 teaspoon   cayenne pepper
1/2 teaspoon   minced fresh garlic
1   teaspoon   Worcestershire sauce
2   cups       vegetable oil
1/2 cup        crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food processor
and process for 15 to 20 seconds.  Continue  to  process,  adding  the  oil
slowly in a thin stream. When oil has been added, process for an additional
45 seconds,  or  until  well  thickened.  Add  the  cheese  and  mix  well.
Refrigerate until ready to use.