Wings

In a deep skillet or Dutch oven pour about 1 inch to 1 1/2 inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse. When the oil is good and hot (about 360 degrees) place the raw wings into the skillet. Keep them moving with a pair of tongs so that hey don’t stick to the bottom of the skillet. While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a. k. a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I usually like 12 to 13 shakes. When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat. Serve with carrots and celery and ranch or blue cheese dip.