Ingredients
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3 pounds / split at the joints, tips discarded or saved for stock Chicken wings
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1 cup All-purpose flour
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1 teaspoon Salt
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1 teaspoon Black pepper
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1 teaspoon Garlic powder
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1/2 teaspoon (adjust to taste) Cayenne pepper
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1/2 cup Unsalted butter
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1/2 cup (such as Frank's RedHot) Hot sauce
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Vegetable oil, for frying
Directions
Instructions:
Warm up the oil: Pour vegetable oil into a big, deep pan or pot until it is about two inches deep. Heat the oil on medium-high heat to 375°F (190°C).
To prepare the wings, combine the flour, salt, cayenne pepper, black pepper, and garlic powder in a large basin. Make sure the chicken wings are thoroughly coated by tossing them in the flour mixture.
Fry the Wings: Make sure not to crowd the pan when you carefully place the coated wings in the heated oil. Fry the wings for 10 to 12 minutes in batches, or until they are crispy and golden brown. After taking the wings out of the oil, set them on a wire rack to catch any leftover oil.
To prepare the Buffalo Sauce, melt the butter in a skillet over a medium heat.
