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1
Separate chicken wings at joints and discard tips.
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2
Place into a large bowl of cool water.
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3
Add the Kosher salt and stir well.
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4
Let the wings sit for at least 30 minutes.
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5
If sitting outside the fridge, add a few ice cubes to keep the water chilled.
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6
Mix flour and black pepper in one end of a shallow pan.
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7
Place oil in a heavy iron skillet (or one that heats evenly), and heat to 350 degrees.
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8
While oil is heating, prepare an assembly line, taking wing segments out of cold water and dredging in flour mixture.
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9
Stack prepared wings at back of dredging pan and wait for oil to come to temperature.
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10
Fry wings in hot oil until they are golden brown, turning frequently.
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11
Meanwhile, prepare sauce in a small saucepan by mixing the hot sauce with the butter and bring to a slow boil.
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12
As wings are taken from the hot oil, dip them into the boiling sauce, then drain on paper towels.
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13
Keep platter on low heat in the oven to keep warm in between frying batches, if you can keep people's hands off of them!
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14
*The key to crunchy wings is to allow the chicken to absorb the brine, and then to have the sauce boiling when the cooked wings are dipped into it.
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15
This keeps the wings from getting greasy.
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16
Serve with Bodacious blue cheese dip and fresh, crisp celery sticks, cold beer or iced tea!
