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1
In a deep skillet or Dutch oven pour about 1 inch to 1 1/2 inches of Canola oil.
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2
Begin heating the oil over medium/medium high heat.
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3
Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.
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4
When the oil is good and hot (about 360 degrees) place the raw wings into the skillet.
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5
Keep them moving with a pair of tongs so that hey dont stick to the bottom of the skillet.
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6
While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan.
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7
To it add one 12-ounce bottle of Franks Red Hot Sauce (a.k.a.
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8
Louisiana Hot Sauce or Cayenne Pepper Sauce).
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9
Stir well until combined.
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10
Next you will add Tabasco sauce to your preferred temperature.
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11
I usually like 12 to 13 shakes.
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12
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.
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13
In small batches begin placing the cooked wings into the sauce to coat.
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14
Give them a good stir until thoroughly coated.
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15
Place them in a serving bowl.
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16
Repeat until all of the chicken is coated with sauce and ready to eat.
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17
Serve with carrots and celery and ranch or blue cheese dip.
