Chop off the tip of each chicken wing, and discard
it. Chop the wing in half (cutting at the joint) to make 2 pieces.
Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp, stirring
or shaking occasionally. When done, remove them to drain on paper
towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan,add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove
from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top,and
serve.
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