Texas Wings

3 lbs Chicken Wings (12-14)
2T Vegetable Oil (if grilling) or 6 C Vegetable Oil (if deep frying)
1/4 C Unsalted Butter
1 t Garlic Powder
3-4 T D.L. Jardine's Hot Sauce of Choice
1 1/2 T Cider Vingar
4 Ribs of Celery

Grill or deep fry wings until golden brown.

Melt butter in a large skillet over moderately low heat. Stir in D.L. Jardine's Hot Sauce, garlic, vinegar and salt (if desired). Add cooked wings and toss to coat.

Serve warm or room temperature with blue cheese dressing and celery sticks.