2 pounds chicken wings, brined*, rinsed, patted dry
1/4 cup tamari (wheat-free naturally brewed soy sauce)
3 tablespoons Tabasco or other spicy/tart hot sauce
4 tablespoons butter, room temperature
Celery sticks, for garnish
Ranch dressing and blue cheese combined for dipping sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Prepare a tall stock pot filled half way with canola oil. Using a thermometer, bring oil to 375 degrees and add brined, dried wings slowly so oil doesn't bubble over. Fry wings until golden, brown and delicious, about 15-20 minutes. You may have to fry the wings in batches to maintain temperature. Meanwhile, in a large, stainless steel bowl, combine the tamari, Tabasco and butter together and whisk smooth. When wings are golden, brown and delicious, add to bowl and toss with sauce. Serve ASAP with celery sticks and Ranch-blue cheese dipping sauce.
*Brine: Make a sweet seawater solution by combining 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water; multiply as necessary to fully submerge wings in a large container. Cover and refrigerate overnight. Rinse wings well under running water, drain and pat dry.