4-5 lbs. chicken wings (24-30 wings)
1/2 c. hot sauce
1 stick butter
Creole seasoning

Split wings at each joint and discard tips. Wash and pat dry. Season wings for at least 30 minutes.

Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy; drain.

Melt butter on low heat slowly adding hot sauce. Mix well. Pour small amount of hot sauce mixture over wings and shake well. Add more mixture and shake until all wings are covered evenly. For milder wings, use less hot sauce.