Buffalo Wings

2 or 3 packages chicken wing 'drumettes' (or cut whole
       wings into pieces, do not use the wing tip)

Sauce:
1 bottle  (8 oz.) Durkee Red Hot Sauce
2 tblsp   butter or margarine
1 tblsp   garlic wine vinegar
1 tblsp   honey
1 tblsp   lemon juice
cayenne pepper and tobasco sauce (optional)

Note:  Measurements are not critical.
The vinegar makes it aromatic.
The lemon gives it tang.
The red hot gives it bang.
The honey softens the blow.

Put all the ingredients in a sauce pan and simmer on
low until it is all melted/mixed well.  When you first
taste it, it's kind 'nasty'.  It seems to mellow while
your deep frying the chicken.  Keep warm while doing
the chicken. 

Deep fry the chicken in peanut oil at 350 degrees in a
wok.  When the 'wingettes' are golden brown and
floating, they are done.  (When you first put them in
the oil they sink.)  Drain the batches on paper towels
in a warm oven.  Broiling will not create the 'right'
texture -- they should be brown and crispy.  

When all the chicken is done put them in a large bowl
and pour the sauce on them.  Toss the chicken to coat
all the pieces.