5 rib celery chilled cut into 2-inch sticks and in an ice bath
3 pounds chicken wings split
1 teaspoon garlic powder
0.3 cup hot sauce to taste
2 shakes of sauce red hot recommended: Frank's
1 tablespoon juice of lemon
0.8 cup mayonnaise
4 servings salt
4 servings salt and pepper black freshly ground
1 cup cup heavy whipping cream sour
0.5 cup butter unsalted
4 servings vegetable oil for frying
Equipment
bowl
sauce pan
whisk
pot
plastic wrap
kitchen thermometer
slotted spoon
Directions
Fill a large 5 to 6-quart heavy pot with 2-inches of oil.
Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes.
Remove to a VIVA towel lined plate and season with salt immediately. Continue with remaining batches. Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt.
Pour into a large bowl and add wings. Toss to coat well.
Remove celery sticks from water and drain on Viva towels.
Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.
