Homestyle Crispy Buffalo Chicken Wings

• 1 cup Red Hot Sauce
• 1 1/2 teaspoons cayenne pepper
• 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 2 quarts vegetable oil
• 4 pounds chicken wings, tips removed, drumettes and wingettes separated
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Juice of 1/2 lemon
• 1/2 cup crumbled blue cheese
• Coarse salt and freshly ground black pepper
• Celery sticks

Instructions;

1. Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer.
2. Gradually whisk in butter, a few pieces at a time, until combined. Reduce the heat, and keep warm until ready to use.
3. Place a wire rack in the bottom of a heavy-bottomed stockpot.
4. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside.
5. Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to a wire rack on a baking sheet to drain.
6. Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl and stir to combine—season with salt and pepper.
7. Transfer cooked wings to a large, wide bowl. Add the hot sauce mixture and toss to coat. Serve wings with blue cheese sauce and celery sticks.