For the Buffalo sauce:

• 1 cup Louisiana-style hot sauce, such as Crystal’s or Tabasco (Frank’s contains dairy)
• 2 sticks (1 cup) unsalted margarine or vegan butter
• 1 tsp salt, or to taste
• cayenne pepper to taste (optional)

For the wings:

• 5 lbs chicken wingettes and drumettes (look for wings that have already been separated at the joint, or ask your butcher to do it for you)
• 4 Tbsp vegetable, grapeseed, or canola oil
• ½ tsp salt
• ½ tsp pepper
• 1 ½ cups flour

For the ranch dressing:

• 1 cup mayonnaise
• 1 cup nondairy/pareve sour cream (like Better Than Sour Cream)
• 3 Tbsp white vinegar
• 2 Tbsp fresh lemon juice
• 1 clove fresh garlic, minced finely
• 2 tsp dried oregano
• 1 tsp ground black pepper
• ¼ tsp dried dill

For serving:

• 3 ribs celery, cut into sticks
• 3 carrots, peeled, and cut into sticks