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1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
20 chicken wings, and/or drummets
1/2 cup butter or margarine (low fat OK)
1/2 cup hot sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Combine flour, salt, cayenne & paprika in bowl.
Coat chicken pieces in dry mixture- reserve leftover dry mixture.
Refrigerate chicken for at least an hour.
Dredge chicken through leftover dry mixture.
Heat butter, hot sauce, pepper, & garlic powder in a saucepan just until butter melts - then keep warm.
Deep fry half of the wings in oil until cooked & drain on paper towels.
Immediately, place chicken into a large bowl, cover with half the hot sauce mixture & toss to coat.
Repeat with second batch of wings.
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
20 chicken wings, and/or drummets
1/2 cup butter or margarine (low fat OK)
1/2 cup hot sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Combine flour, salt, cayenne & paprika in bowl.
Coat chicken pieces in dry mixture- reserve leftover dry mixture.
Refrigerate chicken for at least an hour.
Dredge chicken through leftover dry mixture.
Heat butter, hot sauce, pepper, & garlic powder in a saucepan just until butter melts - then keep warm.
Deep fry half of the wings in oil until cooked & drain on paper towels.
Immediately, place chicken into a large bowl, cover with half the hot sauce mixture & toss to coat.
Repeat with second batch of wings.
