Buffalo-Style Chicken Wing Salad

1.35 kg chicken wings (or 8 skinless boneless chicken thighs)
2 tbsp hot sauce, preferably Frank's Red Hot Original sauce, or to taste
1 tbsp Tabasco sauce, or to taste
1 tbsp apple cider vinegar or white wine vinegar
1/2 tsp salt, more to taste
1/2 cup crumbled blue cheese
1/2 cup buttermilk
1/2 cup mayonnaise
1 to 2 tbsp heavy cream or milk, or to taste
1/4 tps freshly ground black pepper
6 tbsp butter
2 heads bibb lettuce, torn to pieces
2/3 cup parsley leaves
6 tender iner celery ribs with leaves, thinly slices
4 scallions, trimmed and thinly sliced

Method:
1. Cut Wings in half at joint. If using thighs, cut into 2.5cm strips.
In large bowl, toss chicken with 1 tbsp hot sauce, 1/2 Tabasci, 1/2 Vinegar and 1/2 salt.
Marinate at roomm temperature for 30 minutes or 4 hours in refrigerator.

2. Heat 10cm of oil in a large pot.
Mash together cheese and 1 1/2 tbsp very hot water in a small bowl.
Cheese should partly melt, there should be some lumps. Mix in buttermilk, mayonnaise and enough cream or milk to make dressing pourable. Stir in pepper.

3. When oil is hot enough, deep-fry chicken until golden brown all over, about 10 minutes for wings or five minutes for thigh strips. Br careful of splatter. Transfer to a paper-towel-lined plate to drain.

4. Melt butter in a small saucepan. Stir in remaining hot sauces and vinegar. Pour into large bowl and add chicken. toss well and season with salt and more hot sauce to taste.

5. Toss lettuce, parsley, celery and scallions in a large bowl. Divide among four plates and top with chicken. Drizzle with blue cheese dressing and serve.