BUFFALO CHICKEN WINGS

2 1/2 pounds chicken wings (12 to 15 wings)

1/2 cup Durkee RedHot Cayenne Pepper Sauce

1/4 cup butter or margaine, melted

2 tablespoons French's Worcestershire Sauce  

Split wings at each joint and discard tips

Pat dry

Deep fry at 400 degrees for 12 minutes or until completely cooked and crispy

Combine Durkee RedHot, butter and French's Worcestershire Sauce

Toss wings in sauce to coat completely

Serve with celery and blue cheese dip

For equally crispy wings, bake on a rack in a roasting pan at 425 degrees for 1 hour; turn halfway through cooking time.