Hot Wings
Hot wings are fried chicken wings tossed in a buttery, spicy sauce, and this version keeps the method simple and the sauce punchy. Garlic and a little soy sauce give the butter and hot sauce a savory depth that plain versions lack. The cook also drains the wings on a rack rather than paper towels, a small step that keeps the skin from turning greasy before it meets the sauce.
Instructions
Melt the butter and stir it together with the hot sauce, minced garlic and soy sauce in a stainless steel bowl. Set the sauce aside while you prepare the chicken.
Pour enough oil into a deep fryer or heavy pot for deep frying and heat it to 350°F (180°C).
Cut the tips off the wings and split each one in half at the joint. Put the pieces in a large bowl with the seasoned salt and black pepper, and toss until every piece is evenly coated.
Fry the wings in batches for 11 minutes each, so the oil stays hot and the pieces are not crowded. Lift them out and drain them on a wire rack instead of paper towels, which trap steam and leave the skin greasy.
Toss the hot wings in the sauce until they are well coated, then serve them while still warm.
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