Buffalo Chicken Wings

[mos]

Buffalo Chicken Wings
8 chicken wings
1 quart oil (canola, vegetable, peanut, etc.)
2 tbs hot sauce
1 1/2 tbs butter
1/2 tsp vinegar
Remove the tips from the wings and reserve for making chicken stock.
Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels as this will ensure they fry up crispy and there will be less spatter from water hitting the hot oil.
Heat 3 inches of oil in a saucepan to 375°.
Meanwhile, combine hot sauce, butter, and vinegar in a small saucepan and warm over low heat until the butter melts.
Taste the sauce. To reduce the heat, add more butter or a little water.

To increase the heat, add more hot sauce.
In order for the oil to stay hot enough for the wings to be crispy, fry them in two or three batches for 12 to 15 min per batch. Give the oil time to reheat before frying the next batch.
Toss the wings in a bowl with the warm sauce. Serves 2

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