Take wings, separate into the drum and wing section(as mentioned, keep the tips for stock! I toss them in a foodsaver bag until I have enough). Deep fry. When done toss in a 50/50 mix of melted butter and Franks hot sauce. This is supposed to be the original Anchor Bar wing recipe. I usually bump the Franks/butter to more like 60/40. Heat the hot sauce then off the heat melt in the butter so it doesn't break.
But i am being lazy tomorrow, bunch of deep friend junk food!