Buffalo Wings

• 1 1/2 tablespoons Chicken Sauce and Glaze (page 23)
• 1 1/2 tablespoons hot sauce
• 2 teaspoons unsalted butter, melted
• 6 chicken wings
• Vegetable oil, for deep-frying

1. In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter.
2. Set aside.
3. Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
4. Wash the pieces well and pat them dry.
5. Heat a heavy, deep skillet, preferably cast-iron, over high heat.
6. Pour enough oil into the hot skillet to come halfway up the sides.
7. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350 F).
8. Using tongs, carefully place the chicken wings in the hot oil.
9. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
10. Transfer the wings to paper towels to drain.
11. Then quickly place them in the bowl of sauce and toss until they are coated evenly.
12. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.

chicken sauce, hot sauce, unsalted butter, chicken, vegetable oil

Taken from www.epicurious.com/recipes/food/views/buffalo-wings-378505 (may not work)