Remove and discard chicken wing tips. Cut wings in half at joints. Sprinkle with salt and pepper. Fry 8 wings at a time in deep hot peanut oil (375ºF.) 10 minutes or until golden brown, turning occasionally. Drain on paper towels. Combine butter, hot sauce and vinegar; stir well. Pour over wings, tossing to coat. Serve warm with celery sticks and blue cheese or Ranch dressing. Yield: 6 appetizer servings.