Ingredients
Scaled 4
- 4 c / 480 g all-purpose flour
- 4 t / 24 g salt
- 2 t cayenne pepper
- 2 t paprika
- 80 chicken wings AND/OR drummlets
- 2 c / 454 g butter OR margarine
- 2 c hot sauce (Frank's RED HOT)
- 1 t black pepper
- 1 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
16 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.