1 to 2 sticks butter
10 to 20 cloves garlic, pressed or chopped
1/2 green bell pepper, seeded and chopped
4 to 8 chile peppers, finely chopped (habaneros, serranos, jalapenos, etc.¿grab an assortment of whatever's available)
One 23-ounce bottle Frank's RedHot hot sauce (don't use generics)
1/2 to 2 tablespoons honey mustard
Dashes celery salt
Assorted hot sauces, such as Tabasco, Cholula, etc., to taste
Cook's Note: A few notes on frying chicken wings: Use fresh (not frozen) and always naked (not breaded) wings. Remove the wings from the refrigerator at least 1 hour before frying to let them come up to room temperature. If using frozen wings, thaw completely before frying. 375 degrees F is a good temperature for most deep fryers, but test yours, because some run hotter. Frying should take 8 to 12 minutes. Aim for the sweet spot where the wings are crispy on the outside and juicy, but not undercooked, on the inside.
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