1) Get smallest wings possible (I use Maloney's Meat's in Jersey City)
2) Cut the Drumette from the Flat (Maloney's will do it for you, Just ask em')
3) Sprinkle with salt and pepper
4) Let Chicken come to room temperature (Will all cook evenly, and faster)
5) Fry in canola oil
6) 1/2lb Butter melted into 1 Bottle Frank's Red Hot
7) When chicken is crispy set on rack to drain off any excess oil
8) Pour Sauce mixture into large bowl and put in wings, toss to coat.
Makes about 4-5lbs wings.