Buffalo Wings

These are so easy-peasy that I'm almost embarrassed to share the recipe.  This is one of those recipes though that is all about the ingredients.  You have to buy Franks Red Hot Buffalo Sauce, not Franks Red Hot Sauce, or another similar brand.  Has to be Franks Red Hot Buffalo Sauce.  Served with Lighthouse Big Blue Cheese Dressing and some celery and you have one heck of an appetizer.  This is also best served immediately too.  The longer the sit, the drier they get, and no one likes a dry wing.  Has to be hot and saucy ;)

1 lbs Chicken Wings - make sure you cut the tips of the wings off (discard) and then separate the wing part from the shoulder part of the wing (you will use both)

1 cup Franks Red Hot Buffalo Sauce - more or less depending on how saucy you like it

1 quart Canola/Veggie Oil

Blue Cheese, Ranch, and Celery for sides :)

In an 8 qt stock pot, heat the oil to 375 degrees.  The end temperature should even out to be 350 degrees, so if you have a fryer set it to 350, if not set it to 375 and then when you add the cold wings, it should cool to around 350.  Cook the wings for 10 minutes and add to a big metal bowl.  Pour the sauce over the top and then toss the wings until they are fully coated.  Serve IMMEDIATELY!!  Sooooo good!!!