Deep fry the chicken wings at 180°C (350°F) for 12 minutes or until cooked and crispy. Drain on kitchen paper. Alternatively pop them in a hot oven at 200°C, 400°F, Gas Mark 6 for 35-40 minutes, until crispy and golden.
Combine Frank’s RedHot® Original Cayenne Pepper Sauce with the butter, lime juice and zest. Toss the hot and crispy wings into the sauce to coat and serve immediately.