Ken's Favorite Redhot Wings

2-1/2 lbs. chicken wings (12-15 wings)

1/4 C Durkee RedHot Cayenne Pepper Sauce or more to taste

1/2 C butter or margarine, melted

2 T French's Worcestershire Sauce

Celery

Blue cheese dip

Split wings at each joint and discard tips; pat dry. Deep fry at 400 degrees F (high) for 12 minutes or until completely cooked and crispy; drain. Combine RedHot sauce, butter and Worcestershire sauce. Dip wings in sauce to coat completely. Serve with celery and blue cheese dip. (Or for equally crispy wings, bake on a rack in a roasting pan at 425 degrees for 1 hour; turn halfway through cooking time.) Makes 24 to 30 individual pieces.