Our niece Lori lives in Alabama with her husband Dan and daughter Shelby. At a family reunion Lori taught us how to make these wings. Both varieties are spicey and delicious. After you have made them a couple of times, you should experiment with the proportions to get the exact kind of wings you like best.

INGREDIENTS:

4 pounds chicken wings
Flour
Salt
Pepper
Hot Sauce (preferably Crystal or Louisiana)
1/2 stick butter (softened)
Cooking oil

PROCEDURE:

Joint the wings. Use the first two sections of each wing. Save the tips to make broth as a starter for soups or sauces, if you wish. Start with about 2 cups of flour; add 2 teaspoons of salt and 1 tablespoon of black pepper. Mix the flour, salt and pepper in a bag. Add a few wings at a time and coat thoroughly. Deep fry them to a deep golden brown. Let cool to warm. Put the softened butter and about 4 ounces of hot sauce into a plastic bag large enough to hold the wings. Knead the butter and hot sauce together until well mixed. Add the warm wings. Keep turning them until all the sauce is absorbed by the wings. Take them out and put them in a crockpot to keep warm. They taste hotter the longer they sit.

If you like your wings hotter, you can add more black pepper, hot sauce or a small can of chopped, drained jalopenos to the sauce before adding the wings. Add more salt if you like.

VARIATION: For Barbecue Wings, bread and fry the wings as described above. To make the sauce, use the butter to which you add equal parts of honey and barbecue sauce and a tablespoon of pepper. Pour this sauce over the wings in a mixing bowl and turn to cover thoroughly. You can also put these in a crockpot to keep them warm.