- 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

		Fill a heavy bottomed, deep-sided frying pan
			with at least 1 inch of oil and heat until
			temperature reaches 400°F.
		Split the wings at each joint and discard tips.
		Meanwhile, in a small saucepan, melt butter over low heat
			with minced garlic.
			(Finely minced shallots or onions may optionally
			be added at the same time as the garlic.)
		If you prefer a smoother sauce, a stick blender may be used
			to smooth it out and blend in the flavors of the garlic
		When the garlic is a golden color, stir in the hot sauce.
		Add a pinch of salt.
		When the oil is the correct temperature carefully 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.

		Serve with a side of extra hot sauce for dipping,
			and a bowl of Blue Cheese Dressing or Ranch dip
			and celery sticks.