Prep 20 mins
Cook 20 mins
These wings have just the right combination of crispy crust and spicy sauce. Make sure that you serve them with generous amounts of Ranch dressing or Bleu Cheese dressing and carrot and celery sticks.
- 5 lbs of separated chicken wings, drumlet and second sections only, no wing tips
- 4 cups all-purpose flour
- 4 tablespoons salt
- 4 tablespoons black pepper
- 1 tablespoon cayenne pepper
- Wesson Oil (for frying)
- 1 cup real butter, lightly salted
- 2 cups of frank's redhot hot sauce or 2 cups louisiana hot sauce
- Mix the flour, salt, pepper, and cayenne in a large bowl.
- Run a whisk through the mixture to make it light and fluffy.
- Take the wings and dredge them through the flour mixture.
- Set dredged wings aside as you finish dredging all pieces.
- When you see moisture seeping through the breading, dredge them again.
- Heat the cooking oil to 350F in a large cast iron fryer.
- You will want enough oil to have the wings completely submerge when you place them in the oil.
- Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°F.
- Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
- Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.
- Heat the mixture to a slow simmer.
- Put your wings in a few at a time, and coat well with the hot sauce mixture.
- Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.
These were very good. A little too hot,next time I will leave out the red pepper. My son said it was the best hot wing sauce ever, and he has had them all over town. I fried the wings in batches of 10, for 15 minutes. I will be making these again and again.