Hot Wings

Pat chicken wings dry with paper towels, then season generously with seasoned salt and black pepper on all sides.

In a small saucepan over medium-low heat, melt butter and combine with minced garlic, soy sauce, and your choice of hot sauce, stirring until well blended. Remove from heat and set aside.

Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C), using a thermometer to ensure accurate temperature.

Working in batches, carefully lower the seasoned wings into the hot oil, being careful not to overcrowd the pot.

Fry the wings until golden brown and cooked through with an internal temperature of 165°F (74°C), turning occasionally for even browning.

Remove the fried wings with a slotted spoon or tongs and drain on a wire rack or paper towel-lined plate.

Transfer the hot wings to a large bowl, pour the prepared butter and hot sauce mixture over them, and toss thoroughly until every wing is evenly coated.

Arrange the sauced wings on a serving platter and serve immediately with your preferred dipping sauce and optional celery sticks.