Vegetable oil for frying
¼ c. butter
¼ c. crystal louisiana hot sauce
dash pepper
dash garlic powder
½ c. flour
¼ t. paprika
¼ t. cayenne pepper
¼ t. salt
10 chicken wing pieces
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings
entirely—an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in
a small saucepan over low heat. Heat
until the butter is melted and the ingredients are well blended. Combine the
flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are
frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings
in the refrigerator 60-90 minutes. This
will help the breading to stick to the wings when fried. Put all of the wings in the hot oil and fry
10-15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to
drain. Don’t let then sit too long,
because you want to serve them hot.
Quickly put the wings in a large bowl and add the hot sauce mixture,
stir to coat. Serve with bleu cheese
dressing and celery sticks.