Scotch Chix Super Crispy Chicken Wings

2 1/2 Pounds Chicken Wings (fresh is better, but frozen will work)

1/2 Cup Frank's Redhot Sauce (or Durkee depending on what coast you are on)

1/3 Cup Melted Butter or Margarine

Paper Towels

Line a couple cookie sheets with paper towels. Pat dry each chicken wing piece and lay it on the paper towel. If you are using frozen chicken wings, knock off as much of the ice as possible before putting each piece on the towel. Pat dry the chicken wings again. The goal is to get as much moisture off as possible. 

Place uncovered in refrigerator for two days, replacing the paper towels, and turning and patting the pieces dry the evening of the first day and the morning of the second day. At the end of the second day, the chicken wings should be taking on a slightly mummified look. Don't worry - that means they are ready

Pre-heat oven to 450 degrees.

Remove the chicken wings from the paper towels, pat them dry one last time, and place them on very lightly greased cookie sheets (cookie sheets should have sides – found out the hard way).  

******WARNING: Disconnect smoke detector.*********

Bake at 450 for 1/2 hour (not 425 like the bottle says)

Turn chicken wings.

Bake at 450 for another 1/2 hour.

Combine Redhot Sauce and butter.

Dip wings in sauce to coat.

Serve with lots of paper towels.

Goes great with Caol Ila 12!