Toss wings with kosher salt and place them on a wire rack in a 15x10x1-inch baking pan. Refrigerate uncovered for at least one hour or overnight so extra moisture evaporates.

Fill a Dutch oven or large pot with vegetable oil so when the wings are added there will be at least one inch of oil covering them about halfway. Heat the oil to 375 degrees Fahrenheit.

Meanwhile, prepare Buffalo sauce. Bring hot sauce just to a boil in a small saucepan. Remove from heat and whisk in margarine, one piece at a time. Stir in molasses and cook until slightly thickened. (Yields one and 1/4 cups).

Carefully add some wings to the oil. Do not overcrowd them; they need space to fry and get crispy. Cook for about eight to 10 minutes, until golden brown. Remove the wings and drain on paper towels. Let the oil heat back up to 375 degrees Fahrenheit before frying more wings.

Toss with Buffalo sauce and serve with Avocado Ranch Dipping Sauce or Herby Ranch Dipping Sauce. Serve warm.