Buffalo Wings (Faith and Tom)

chicken wings, dijointed, tips cut off
salt and pepper
oil for frying
1/4 cup butter
Louisianna hot sauce

Prepare the sauce:
Melt the butter and add Louisianna hot sauce to taste.  Our taste is about 1/4 cup to 1/2 cup Louisianna hot (we've never measured).  Whisk together.

Wash the raw chicken wings and drip dry (pat dry if you wish).  Salt and pepper the raw wings.  If you want your wings hot, use a lot of pepper.  Really you should see the pepper on the wings.  Fry the wings in hot canola or other oil.  Do not overload your fryer or pan; we use 8 wings for 9 minutes in a Fry Daddy.  Remove cooked wings from oil and drain on a metal rack. Place the cooked wings in the sauce and toss to coat.  Eat immediately if you can; they're awesome when fresh.

Hint:  do not use Tabasco.  Use any brand that says "Louisianna".