12 oz Louisiana hot sauce or favorite brand
1/2 stick butter or margarine
1 tsp cayenne red pepper
1/2 tsp black pepper
3 capfuls of lemon juice
1/2 tsp dijon mustard
Crushed red pepper (optional)

5 lb wings; (usually frozen)

SAUCE: Combine ingredients in a sauce pan, heat to bubbling.

WINGS: First, make sure the wings are thawed. Clean the wings. Coat the wings in flour. Deep fry wings until they float, then place cooked wings in a bowl. Dump the sauce onto the wings, turning them with a spoon so that they are coated well.

Serve with your favorite bleu cheese or ranch dressing.