----Mike Lampton's Buffalo Wings ------------

Always wash everything after it comes into contact with 
raw chicken. This includes your hands!

Two to three pounds of chicken drumettes or wings.
Drumettes are ready to dredge & fry and they are meatier. 
For wings, cut each into its three pieces and discard the tip part.

My wings sauce:
   One entire five-ounce bottle Franks Red Hot Original Cayenne Pepper sauce
   Half a five ounce bottle of Trader Joe's Jalapeno Hot Sauce
   1/4 lb butter
   1/4 cup vinegar
   1 tbsp Lea & Perrins Worcestershire sauce
   1 crushed garlic clove
Mix it up in a saucepan over very low heat stirring frequently.   

The chicken:
  Put 1 cup of canola oil into your biggest skillet at medium heat.
  (Always keep a lid handy in case something blazes up)
  Wash the chicken parts and dry them with paper towels.
  In a bag, shake them with 1/4 cup flour.
  When the oil is good and hot, use your longest tongs to put each
  chicken piece into the oil.  Keep them arranged in one layer.
  After 10 min, turn the pieces over, and go another 10 min.

When done, the pieces will be nicely browned on all sides.
Remove them carefully from the oil and drain them in a colander.
Drizzle the wings sauce on them and serve. Or, for more variety,
serve the unsauced wings alongside several hot sauces and see which
kind your guests prefer.  They will agree Mike Lampton's is best.