Buffalo Wings

6 T. unsalted butter
3-4 T. Chinese chili paste with garlic (available at oriental markets; 
                                        the Lan Chee brand is my favorite).
3-4 T. apple cider vinegar
1 T. ketchup
20 chicken wings

Disjoint wings and discard tips or save for soup stock.  Rinse
chicken pieces and pat dry.  Place in a single layer (not touching) 
and broil at about 375 degrees, turning as necessary until crispy 
and brown.  (I have a large broiler pan that will hold half of the 
wing pieces comfortably.  I cook the "drummettes" first and then 
the other part of the wing - is there a name for these? - so that 
they cook more evenly).  As they finish cooking, transfer to a cookie 
sheet in the lower portion of the oven to keep warm.

While the wings are cooking, melt the butter over low heat in a large 
frying or other pan.  Add the chili paste, vinegar, and ketchup and 
stir well.  Taste the sauce and add more chili paste and/or vinegar 
to suit your taste.  If it will be a while before the wings are cooked, 
turn off the heat under the pan and re-heat (stirring well) shortly 
before the wings are finished.

Once all the wings are cooked, transfer them a few at a time to the
pan with the sauce, turning them or spooning sauce over to coat.
Transfer coated wings to a serving bowl and continue to coat the rest
of the wings with sauce.

Serve at once with celery sticks and blue cheese or ranch dressing.