This easy recipe from chef Josh Marrelli of Chicago's Urban Union is best served sloppy and wet with a cold beer.
First, deep-fry the wings. Then, toss with the hot sauce and butter in a big bowl. Add pinch of salt and call it a day. They should be sloppy and wet.
If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.
Wash everything that chicken touches with soap and hot water.
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