By Gloria Pitzer, from The Great Imitator’s Cookbook (Secret Recipes, St. Clair, MI; Oct. 1999, p. 56)
bottled hot sauce
Cut Wings at joint, leaving boney tip intact. Moisten in equal parts of melted butter and bottled hot sauce. Coat moistened pieces in flour. Fry in 4-inch deep, hot oil at 385F degrees for about 6-8 minutes or until browned and crispy. They’re greasy, but wonderful! Serve with bleu cheese or ranch dressing.
*FOR WILD HOT WINGS: add 1/2 tsp dry mustard and a dash, each, of black pepper and cayenne to each cup of flour when coating wings.