We love chicken wings and we go out to restaurants for them often. We are fortunate that we live in the south, where people understand the proper way to prepare fried-food is crispy and not greasy.
Truth be told, I smoke my wings first for 20 minutes before frying them. Smoked or not I crave that buffalo flavor and prefer a medium hot sauce. If you like yours hotter, simply adjust the recipe with more sauce and some sriracha, and/or you can add some cayenne pepper.
1 Dozen Chicken Wings (tips cut off and separate the drum from the flat)