1/2 cup butter (optional)
1/2 cup Simon's Secret Sauce (Any flavor)
2 pounds chicken wings, split
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 cup all-purpose flour, for dredging
Vegetable oil (or other high flashpoint oil), for frying
Lemon wedges, for garnish
Heat a saucepan over medium heat. Melt the butter. Cook for 1 to 2 minutes
Add Simon's Secret Sauce (any flavor). Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in Simon's Secret Sauce (any flavor), garnish with lemon wedges and serve warm.