Championship Chicken Wings
Oil - enough for deep frying
1/4 cup butter
1/4 cup hot sauce (We HIGHLY recommend Franks Hot Sauce!)
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
- In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Tip: We use a sifter to sprinkle on flour mixture evenly then flip to coat the opposite side.
- Heat oil in a deep fryer to 375 degrees F. (I usually put my stove dial at just over Medium.) The oil should be just enough to cover wings entirely, or at least half way up.
- Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat or set on low heat to reserve for serving. Stir occasionally if left on low heat.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.