Ingredients
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)
Preparation
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. Repeat with remaining chicken.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio: Mild: Use 3/4 cup butter and 1/4 cup hot sauce. Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
Notes: I use Frank’s® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank’s® Hot Sauce. I’m sure another hot sauce like Tabasco® would work fine, but Frank’s® has a great flavor, not just heat.
