Combine hot sauce, butter, lemon juice, 1/8-1/4 tsp cayenne, apple cider vinegar in sauce pan and simmer 15 minutes to 30 minutes.
Cut wings into sections sear off feathers. Combine 3/4 flour, salt, cayenne pepper.
in a bag or bowland coat chicken pieces, place on a rack in a aluminum lined cookie sheet for easy clean up. Place in refrigerator for at least 1/2 hour (I found a tip that when you do this chicken fries up crispier due to the drying out of the skin in fridge)or fry right away.
Sometimes I like to make a second batch of coating with 1 egg and 1/2 cup of water and 3/4 cup of flour for a really crunchy batter type second coating.
I find a good electric fryer the best way to cook, but a frying pan works well too. 10-12 minutes in a fryer or 5-6 minutes each side in a frying pan. I cook wingettes separately from drumettes usually.
When finished, I serve with sauce in a small dipping bowl with ranch or blue cheese on side or just pour sauce over all pieces and coat. I hope you enjoy this version of Buffalo Hot Wings.
