Buffalo chicken wing lollipops

Drumettes: cut off the bottom, scrape the meat and skin down to the other end with a paring knife, trim excess skin or sinew and push the meat down.

Wingettes: cut off the joint, slide the meat down both bones, separate and pull away the smaller bone, snip between the bones to remove it, and push the meat down the larger bone.

Whisk two parts Frank's Red Hot with one part melted unsalted butter; taste.

Heat one quart of vegetable or peanut oil in a large pot over medium-high heat to 375F.

Fry the wings, agitating every few minutes, for 10 minutes until cooked through and the skin is browned and crisp.

Drain on a wire rack about five minutes.

Toss in a large bowl with a healthy glug of buffalo sauce, using plenty of sauce; toss again and plate.