In deep fryer or large, deep skillet over medium-high heat, heat oil to 375 degrees F testing with kitchen thermometer. Pat wings dry and season with salt and pepper. Carefully lower wings into oil and fry, turning occasionally, until golden and crisp, about 10 minutes. To avoid overcrowding the skillet, fry wings in small batches. Remove wings with tongs and drain on paper towels. After draining, transfer wings to bowl.

In small saucepan over medium heat, melt butter. Mix in hot pepper sauce and vinegar. Pour mixture over wings and toss to coat well. Arrange wings on serving platter, garnish with watercress and serve with Creamy Gorgonzola Dressing.

To make dressing: In medium bowl, combine all ingredients until well-blended. Serve with wings.

Recipe Courtesy of The National Chicken Council and the U.S. Poultry & Egg Association.