Buffalo Chicken Wings Gourmet July 1999 You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill. In addition, we thought we'd give a nod to the history of this recipe by using Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. However, it wasn’t quite spicy enough on its own for our taste; we suggest adding a little Tabasco to increase the heat. Yield: Makes 6 hors d'oeuvre servings or 4 main-course servings For blue-cheese dressing 1/2 cup mayonnaise 1/4 cup plain yogurt 2 ounces crumbled blue cheese (about 1/2 cup) 4 celery ribs 3 pounds chicken wings (12 to 14) 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying) 1/4 cup unsalted butter 3 to 4 tablespoons hot sauce such as Frank's or Goya 1 1/2 tablespoons cider vinegar Make dressing: In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made...