24 chicken wings
1/2 cup butter
1 cup Louisiana Brand hot sauce
vegetable oil for frying
buffalo, wings,

1 (7- to 8-lb) bone-in buffalo prime rib roast or bone-in beef prime rib roast (sometimes called standing rib roast; 3 or 4 ribs), brought to room temperature (allow 1 hour)
4 1/2 to 5 cups water
Orange balsamic glaze

For jus
2/3 cup dry red wine
1/4 cup Madeira (preferably Sercial)
1 1/2 cups beef broth

Special equipment: a V-rack for roasting; a meat or instant-read thermometer
buffalo, prime, rib

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)
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons hot sauce such as Frank\'s or Goya
1 1/2 tablespoons cider vinegar
buffalo, chicken, wings

1/4 pound Gorgonzola cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons olive oil
a 3 1/2-pound buffalo tenderloin*, cut crosswise into eight to ten 1
1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup packed fresh rosemary leaves, chopped
freshly ground black pepper to taste

*available at some butcher shops
rosemary, buffalo, tenderloin