Buffalo Wings

½ lb. Unsalted butter (must be unsalted or you’ll be sorry- way too salty)

1 ½ cups Durkee’s Hot Sauce  (Frank’s will work as well)

50 Large Chicken Wings cut into 2 pieces (discard tips)

Heat butter and hot sauce in steamer of on stovetop.  After deep frying (12-14 minutes if frozen, or 8 minutes if thawed), ladle the sauce mixture over them, swirling until all wings are covered.  Serve hot.