Cut chicken wings into 3 pieces discarding the tips. Wash and pat dry with paper towels. In a dutch oven pan, heat enough oil to cover the wings. Place wings carefully into hot oil so you don't splash the oil. Cook on high for 12 minutes or until wings are crispy and browned.

In another saucepan, melt butter (about 4 tablespoons for milk, 1 to 2 tablespoons for hot) and add a small bottle (6 oz.) Durkee's hot sauce. Mix well. Remove cooked wings from hot oil with slotted spoon and put into saucepan. Cover and shake well. Let sit for 5 minutes in covered saucepan.