Buffalo Chicken Wings

Fill a deep fryer with vegetable oil and heat according to manufacturer’s instructions. Fry the thawed chicken wings in batches, about 15 – 20 minutes per batch depending on how crispy you want your wings.

In the meantime, in a saucepan over low heat, melt butter. Then add cayenne sauce, salt and pepper into the melted butter and mix to combine.

Drain the fried wings on a paper towel lined plate. Repeat the process to fry the remaining wings.

Then place the wings in a large bowl and toss with sauce. Serve with celery and carrots sticks and Blue Cheese dressing.