4 lbs chicken wing sections
1 1/2 cups flour
3/4 cup Red Duck Spicy Ketchup
2 tablespoons butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Peanut or canola oil, for frying
Let chicken wings rest at room temperature for about 30 minutes to ensure quick, even cooking. Season wings with salt and pepper, then dredge in flour and shake off excess.
Meanwhile, heat up a couple inches of frying oil in a big heavy-bottomed pot. When it gets to about 350 degrees Fahrenheit, fry the wings until golden brown, 8-12 minutes per batch, flipping over halfway through. Drain on paper towels.
When all wings are done, combine Red Duck Spicy Ketchup, butter, and olive oil in a medium saucepan and heat over medium heat until butter is melted and mixture starts to bubble. Whisk to thoroughly incorporate everything, then toss wings in the sauce and serve immediately.