Never made wings before... what's the best type of oil to use... also, do you put the buffalo wing sauce + butter intol the pot of oil or do you slather it on after cooking the wings in the oil?
Vegetable oil works fine. It takes less cooking time if wings are thawed, but it's not really tricky.
Don't put the butter/hot sauce in oil or you are going to have an explosion.
Usually what I do is melt the butter in a bowl, then pour in the red hot and mix it up until it's nicely blended. If you like your wings hot you don't need a lot of button, I usually use a table spoon max for like 18 wings...it just helps the sauce "stick" a little better. If your hot sauce is refrigerated it will cause the sauce to thicken up (as the butter re solidifies).
After the wings are cooked put them in a large bowl. Pour the sauce over them and use a pair of tongs to mix them up until well coated. If you want, you can cover the bowl and toss them, but you run the risk of making them a little soggy if they sit in the sauce to long. Then put them on a dish and go to town
Highly recommend blue cheese dressing + celery to go with.
Warning:
Frozen wings put in hot oil = potential for big mess/fire...so be careful, don't go crazy. I usually cook 6-10 at a time in my little wok, but I also have a deep fryer. In general it's better to cook the wings uncovered, but I usually cover them with the deep fryer lid for about 15 seconds so I don't end up with a giant mess in the kitchen.