Total Time
Prep 20 mins
Cook 10 mins

I got this recipe from a Betty Crocker cookbook and added my own twist... The cookbook says to bake the wings, but I fry them instead.... I also added a few more seasonings to the flour mixture and the sauce mixture.... I fixed these for a new years party one year and they were a hit....Serve with dressing of choice and carrot or celery sticks...

Ingredients Nutrition


  1. Heat oil in fry daddy or fryer.
  2. Cut each chicken wing at joints to make 3 pieces and discard the tip.
  3. Combine the flour garlic and seasoning salt in gallon size zip lock bag.
  4. Place chicken in bag and shack until it's all well coated.
  5. Fry in fryer until done.
  6. Remove chicken to a paper towel lined dish and drain.
  7. Meanwhile, mix the buffalo ingredients into a bowl.
  8. Add chicken and toss until evenly coated with buffalo mixture.
Most Helpful

Excellent wings. I did dip the wings in an egg white before coating them with the seasoned flour and they came out nicely coated. I also doubled up the sauce becauce I love my wings extra saucy. They were crunchy and saucy, yum.... I will make these again. Thanks for sharing your lovely recipe.

queenbeatrice June 13, 2010

Yummy! My husband and I enjoyed these while watching Monday Night Football tonight. I used Franks Red Hot Sauce for the red pepper sauce and it was delicious. I doubled the sauce though because I made a few more than what the recipe called for. I served ranch dressing on the side. It was my first time making hot wings at home, and I'm excited to make them many more times to come! Thanks for posting this easy yummy recipe. Made for PRMR Tag.

Shelby Jo September 08, 2008

These are very tasty wingettes, nice and hot. Made as directed, using Got the 2bleu's Hot Sauce for the red pepper sauce which was perfect for this recipe as it contains no vinegar. The butter added a nice creaminess to the sauce, and helped tone down the heat from the Got the 2bleu's Hot Sauce. We like that your recipe calls for dusting the wingettes with flour, then deep frying. We have always prefered this method as this produces a nice crisp coating vs mushy skin of are most hot wing recipes. Thanks for sharing.

2Bleu June 10, 2008