Buffalo Chicken Wings - cooking recipe

Ingredients

2 1/2 lb. chicken wings (12 to 15 wings)
1/2 c. Durkee red hot cayenne pepper sauce (or more to taste)
1/2 c. (1 stick) butter or margarine, melted

Preparation

Split wings at each joint and discard tips; pat dry.
Deep fry* at 400\u00b0 (high) for 12 minutes or until completely cooked and crispy; drain.