2 pounds chicken wings
1 bottle Louisiana hot sauce
1/2 cup butter
Oil (for frying )
Disjoint wings. Save the tips for the soup pot. Sprinkle wing pieces with salt and onion powder. Fry in heavy skillet until well done and browned nicely. Drain on paper towels. Discard grease and wipe out skillet with paper towels.
Melt butter in same skillet and add Louisiana hot sauce. Bring to a boil and add wings. Remove from heat when wings are warmed through. Stir so all wings are coated and pour into serving bowl. Since the wings are eaten with the fingers, pass lots of napkins as they are messy.
Serve with celery sticks and a bowl of ranch dressing. This is done to cut the heat down a bit.