Authentic Spicy Hot Buffalo-Style Chicken Wings

This recipe was posted previously but made with drumsticks. This time my friend had to prepare something for a potluck so I suggested my Buffalo Wings recipe and he was all for it and had never made spicy buffalo wings before.  He thought there was a secret spice or hot sauce that gave it's signature taste and aroma.  I explained to him it was simply butter, white vinegar, Tabasco Hot sauce and a bit of tomato ketchup.  He was surprised and looking forward to get a Buffalo Wings 101 class from me.

Here is the recipe once again:

Ingredients:

Enough cooking oil, vegetable, or peanut oil for deep frying. Shortening may also be used.
40-50 chicken wings, and/or drummettes
2 teaspoons coarse kosher, Hawaiian rock, or sea salt

Dry Mixture

2 cups flour
1 teaspoon chili powder or cayenne pepper (hot!)
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon MSG (optional)

Spicy Sauce

1-2 cups butter or margarine (We used "I can't Believe it's not Butter)
1 cup Tabasco sauce (more if you want more heat)
2 Tbsp white vinegar (more if you want more tang)
1 Tbsp Hunt's tomato ketchup (more for color)

Instructions:

• Thaw frozen chicken wings and soak in fresh warm water. Refresh warm water and add salt to create your salt brining solution. Soak chicken in brine for about 30 minutes. After 30 minutes drain in colander and do not rinse.
• Mix dry mixture ingredients in a mixing bowl with a wire wisk till blended well set aside.
  Heat oil in large deep frying pan or wok to 350 degrees F. Dredge each chicken piece in dry mixture, shake excess flour off and add to hot oil one at a time. Be careful not to overcrowd the frying pan/wok. I fried the wings and drumettes in batches. Cook chicken for 15 minutes per batch till golden brown and crisp.
• Drain chicken on paper towels and set aside. While chicken is frying, bring the spicy sauce ingredients to a nice simmer in a big saucepan. Mix well with wire wisk. Bring about a consistency of Hollandaise sauce. The saucepan or wok should be large enough to fit all the fried chicken pieces.
• Incorporate fried chicken into simmering sauce and coat evenly by tossing the pieces in the saucepan or wok. As soon as wings are coated all over its ready to serve.
• Serve with bleu cheese or ranch dressing and celery sticks to make a definite pupu platter winner.

Dirty Lickin's in Aiea, thanks for the inspiration!! :)
Great pupu grinds fo kaukau!! Les is thinking about making this for the next family gathering pupu platter.
It'll all be a big suprise for everyone.
Enjoy!! :)  Let's kaukau!!