Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Fry wings in batches so they are not crowded for 8–10 minutes per batch, turning occasionally, until skin is crisp and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan or on paper towels.

Alternate cook (oven/baked)

Preheat oven to 425°F (220°C). Toss seasoned wings very lightly with 1–2 tbsp oil, place on a wire rack set over a baking sheet, and bake 35–45 minutes, turning once halfway, until skin is crisp and internal temp is 165°F (74°C).

Hot Buffalo Sauce

While wings cook, make the sauce. In a small saucepan over low heat, combine 1 cup hot sauce and 6 tbsp unsalted butter. Stir gently until butter is melted and the mixture is smooth but not boiling.

Remove from heat and whisk in 1 tsp distilled white vinegar, 1 tsp Worcestershire sauce, 1 tsp honey (optional), 1 tsp cayenne (optional for extra heat) and 1/4 tsp salt. Taste and adjust balance — add a little more butter to mellow heat or more hot sauce to increase it. Keep warm.

Toss & Serve

Place the hot, drained wings into a large mixing bowl. Pour the warm Hot Buffalo Sauce over the wings.

Toss vigorously for 30–45 seconds until every wing is evenly coated in sauce and glossy. Transfer to a serving platter.

Serve immediately with celery sticks, carrot sticks and 1/2 cup bleu cheese dressing (or ranch) for dipping.