Ingredients
Scaled 1.5
- 1.5 c / 180 g all-purpose flour
- 1.5 t / 9 g salt
- 0.75 t cayenne pepper
- 0.75 t paprika
- 30 chicken wings AND/OR drummlets
- 0.75 c / 170 g butter OR margarine
- 0.75 c hot sauce (Frank's RED HOT)
- 0.5 t black pepper
- 0.5 t garlic powder
Method
Combine flour, salt, cayenne pepper, and paprika in bowl.
Coat chicken pieces in flour mixture. Reserve leftover mixture.
Refrigerate coated chicken for at least 1 hour.
Coat chicken in leftover flour mixture.
In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on brown paper bags.
Immediately place chicken in sealable plastic bowl, pour half the hot sauce mixture over chicken (first 10 pieces); cover and toss to coat.
Repeat with second batch of chicken
Servings
6 servings
Prep Time
30 min
Cook Time
30 min
Category
Appetiser
WW Points
don't ask
Source
This work is licensed under a Creative Commons License.