Trim and discard the small tip of each chicken wing.

Cut the main wing bone and the second wing bone at the joint.

Sprinkle wings with salt (optional) and pepper to taste.

Heat peanut oil in a deep-fat fryer or large casserole.

When hot, add half of the wings and cook for about 10 minutes, stirring occasionally, until golden brown and crisp.

Drain well.

Repeat with the remaining wings.

In a saucepan, melt butter and add 2 to 5 tablespoons of hot sauce along with white vinegar.

Place the cooked wings on a warm serving platter and pour the butter mixture over them.

Serve with blue cheese dressing and celery sticks.