adapted by There's Always Thyme to Cook
4 lbs chicken wings
flour for dredging
optional: cayenne pepper, salt
4 tablespoons butter
1 cup Frank's hot sauce
1 tablespoon lemon juice
1 tablespoon vinegar (I omitted)
Separate wings at joints, snip off wing tip. Dredge in flour (mix in optional cayenne or salt) and choose method of browning:
*deep fry in 2" oil, 10-12 minutes
*brown in skillet, 5 minutes each side
*bake at 425 for 35 minutes on sprayed sheet, turn once
*grill, until browned and crispy all over
Meanwhile, combine sauce ingredients, simmer until slightly thickened, coat browned wings with sauce.
Serve with celery sticks and blue cheese dressing.