Loaded Wings

Chicken:

Take chicken wings and pat completely dry. Season moderately with kosher salt and other seasonings if you choose (just not another salt based one, as the dish can become too salty with sodium in the sauce, cheese, and bacon). Refrigerate for at least an hour. Pat dry more if needed. Fry the wings at 325°F for 7-8 minutes, then again at 375°F for 2 minutes for extra crispiness.

Sauce:

Combine a cup of hot sauce and about 5 tablespoons of butter in a pan. Turn on low heat until the butter is melted and combined with the hot sauce. Toss the freshly fried wings in your sauce.

Bake:

Lightly grease a cast iron pan. Place the sauced wings in the pan and top them with your chosen blend of cheeses and bacon pieces. Broil until the cheese is melted and bubbly. Ensure the oven is hot before broiling, as you don’t want the wings in there for long. Top with chopped scallions and a drizzle of ranch dressing before serving.