Buffalo Chicken Wings
10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt

Directions:
Fill a thick  frying pan with at least 1 inch of oil and heat 4 minutes. Rinse wings  and pat dry with paper towels. In a small saucepan, melt butter over low heat with minced garlic. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt. When the oil is hot lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.Drain on paper towels. Toss with the hot sauce, coating several times to cover well.