11:48 PM
Prep time: 10 minutes
Cooking time: 15 minutes/batch
Yields: 8 to 10 servings
3 ½ to 4 pounds chicken wings (cut into flappers and drumettes)
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp salt
1 ½ cup all purpose flour
enough vegetable/canola/peanut oil for deep frying
Sauce
2 sticks (8 tbsp/stick) butter, melted
1/3 cup Louisiana hot sauce – or any hot sauce you preferred.
2 tsp garlic powder – option
ground pepper
Combine cayenne, paprika and salt with the flour in a large mixing bowl.
Toss or coat chicken wings with the combination. Place the coated chicken wings in a plate and refrigerate for about 1 hour. The flour mixture will set and will be absorbed by the moisture of the wings.
Heat enough cooking oil in a large pot/dutch oven. Make sure it goes up to 375 F degrees. Please be careful as you release the breaded chicken wings into the hot oil. Deep fry in batches. Do not crowd the pot as the temperature will go down and chicken will be oily and soggy instead of crispy. Fry wings for about 12 to 15 minutes until wings are brown.
Transfer cooked wings to a platter lined with paper towel to remove excess oil.
While frying the chicken you can start working on your sauce. Place butter, hot sauce and garlic powder in a bowl and microwave on high for about 1 minute or a little longer until butter is melted. Stir and make sure the sauce is combined and smooth. Season with ground pepper.
Immediately toss sauce chicken wings with the sauce using a large mixing bowl. Immediately serve.
Cooking time: 15 minutes/batch
Yields: 8 to 10 servings
3 ½ to 4 pounds chicken wings (cut into flappers and drumettes)
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp salt
1 ½ cup all purpose flour
enough vegetable/canola/peanut oil for deep frying
Sauce
2 sticks (8 tbsp/stick) butter, melted
1/3 cup Louisiana hot sauce – or any hot sauce you preferred.
2 tsp garlic powder – option
ground pepper
Combine cayenne, paprika and salt with the flour in a large mixing bowl.
Toss or coat chicken wings with the combination. Place the coated chicken wings in a plate and refrigerate for about 1 hour. The flour mixture will set and will be absorbed by the moisture of the wings.
Heat enough cooking oil in a large pot/dutch oven. Make sure it goes up to 375 F degrees. Please be careful as you release the breaded chicken wings into the hot oil. Deep fry in batches. Do not crowd the pot as the temperature will go down and chicken will be oily and soggy instead of crispy. Fry wings for about 12 to 15 minutes until wings are brown.
Transfer cooked wings to a platter lined with paper towel to remove excess oil.
While frying the chicken you can start working on your sauce. Place butter, hot sauce and garlic powder in a bowl and microwave on high for about 1 minute or a little longer until butter is melted. Stir and make sure the sauce is combined and smooth. Season with ground pepper.
Immediately toss sauce chicken wings with the sauce using a large mixing bowl. Immediately serve.
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