BUFFALO WINGS

You can make this low fat by baking the wings or for a real crunchy delight, deep fry them.

3 lbs chicken wings
6 c. peanut or vegetable oil (if deepfrying)
3 T. Chicken & Pork Spicy or Medium Spicy Dry Rub
1/2 bottle of Buffalo Wing Sauce - any brand (can be found in marinade aisle)
Blue Cheese dressing for dipping
Celery

Cut off tips on wings and discard. Separate (cut) the wings at the joint. Rinse wings. Pat dry. Coat wings with El's Dry Rub.

To bake wings:
Preheat oven to 350. Bake chicken in oven for 20 minutes. Turn chicken over and bake until cooked through, about another 20 minutes.

To deep-fry wings:
In a 5 to 6 quart deep pot heat 6 cups oil until a deep fat/candy thermometer registers 380? F. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Fry remaining wings, returning oil to 380?F between batches.

Pour Buffalo Sauce into large bowl. Transfer chicken to bowl. Toss to coat. Serve either warm or at room temperature with dressing and celery sticks.