Ingredients

The following ingredients have 10 Servings
  • 2 c. All-Purpose Flour
  • 2 tsp. Salt
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 2 1/2 lb. Chicken Wing Segments, (approximately 32 wing segments)
  • 2 Sticks Butter, (salted)
  • 1/4 c. Louisiana Hot Pepper Sauce
  • 1/2 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • Canola Oil, for frying

Instruction

  • Combine the flour, salt, pepper and paprika in a bowl.
  • Rinse the chicken, pat dry then coat the chicken in the flour mixture. Refrigerate wings for 1 hour; then coat the wings with the remaining flour mixture.
  • Heat butter, hot sauce, pepper, garlic powder and salt in a medium saucepan until the butter melts; then let simmer on low to keep warm.
  • Deep fry chicken in 375 degree oil for 13-15 minutes. (You can use a deep fryer or a pot on top of the stove). You may have to do this in batches to avoid overcrowding. 
  • Immediately toss fried chicken in the butter mixture and remove with a slotted spoon.