Classic Buffalo Wings in a Paper Cone

The original buffalo wing is deliberately simple: fried naked with no breading, then tossed in hot sauce emulsified with butter. The butter tames the vinegar and helps the sauce cling. Frying at two temperatures, first lower to cook through and then hotter to crisp, gives a skin that holds up under sauce for a good 15 minutes. Whisk the sauce off the heat so it stays creamy rather than separating. Adjust heat with more butter for mild or a dash of cayenne for hot.