5 lbs. chicken wings, sectioned (discard wing tips)
Enough flour to coat wings
1 1/2 tbsp. Creole seasoning
1 1/2 tbsp. Cajun seasoning
1 1/2 tbsp. Morton's nature seasonings
Black pepper to taste
2 sticks butter
1/3 c. Texas Pete hot sauce

Clean wings and pat dry. Mix flour and seasonings together. Roll wings in flour mixture, coating well. Deep fry 7 to 9 minutes, until wings float and are desired brownness. Melt butter; add Texas Pete. Pour over wings and serve.

I serve this with Blue Cheese dip and assorted raw vegetables - carrots, celery, bell pepper and broccoli.