If the wings are not pre-cut, straighten the wings and cut them at each joint, dividing each wing into 3 parts. Reserve the wingette and drumette and discard the wing tip (or save it for another use).

Preheat the vegetable oil to 350°F in a deep fryer or large heavy-bottomed pot.

Deep-fry the wings for 8 to 10 minutes. The wings will be done when they reach an internal temperature of 165°F and the juices run clear.

When the wings have finished cooking, remove them from the deep fryer and drain them on a wire rack resting on a baking sheet.

While the chicken is cooking, prepare the sauce by combining the Louisiana Hot Sauce, butter, vinegar, and Worcestershire sauce in a small pot over medium-low heat. Whisk until the butter melts and the sauce emulsifies.

When you are ready to serve the wings, place them into a bowl, add a ladle or two of sauce, and toss to coat.