Belonde's Boston Chicken Wings

21/2 lbs.chicken wings (12 to 15 wings)or more
1/2 cup Red Hot (or more to taste)
1/2 cup butteror margaine,melted

split wings at each joint and discard tips, pat dry. Deep fry at 400 (high)for 12 minutes or until completely cooked and crispy ,drain combine redhot and butter. Dip wings in sauce to coat completely .Serve with celery and blue chesse dip.* for equally crispy wings, bake on a rack in a roasting pan at 425 for 1 hour, turn halfway through cooking time.

Ingredient

1.cooking oil
2.flour
3.salt
4.pepper
5.paprika
6.Goya redhot pepper