- Chicken wings and drumsticks
- For breaded wings: All-purpose flour, for dredging
- 1/2 c hot sauce (I use Frank's)
- 1/2 c butter (I used margarine)
Preheat oil in a deep fryer to 375 degrees. If you want breaded wings, coat the chicken in flour; otherwise, skip this step.
Deep fry for 15 minutes for breaded wings. Deep fry for 20 minutes for non-breaded wings.
Meanwhile, make the sauce. In a small saucepan over medium heat, combine the hot sauce and butter. For a more mild sauce, add butter to taste. For a spicier sauce, add hot sauce to taste.
Carefully remove the wings and drain them on paper towels. Coat the wings in the sauce. Serve with blue cheese, celery and plenty of napkins.