Description
An appetizer favorite in our house. Spicy, crunchy and just plain goodness!
Ingredients
- 3-½ cups All-purpose Flour
- 1 teaspoon Sea Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Garlic Powder
- 2 teaspoons Smoked Paprika
- 3 pounds Chicken Wing Pieces
- 1 cup Frank’s Hot Sauce
- ½ cups Cholula Hot Sauce
- ¼ cups Butter
- 1-½ cup Cooking Oil
Preparation
In a large bowl or plastic bag mix all of the dry ingredients (flour through paprika). Add wings, toss to coat all of the wings and then set the bag/bowl in the refrigerator for 30 minutes.
In a small saucepan over low heat add Frank’s hot sauce, Cholula and butter. Cook over low heat until butter melts. Remove from heat.
Heat oil in a large frying pan over medium heat until hot. Add about half of the wings into the hot oil (do this in batches, you should not crowd the pan) and cook until wings brown on the first side about 7-8 minutes. Flip wings over and brown the other side. Cook until wings are golden brown on both sides, adjusting heat as needed to brown wings. Set the finished wings aside in a big bowl while you fry the remaining wings. When all of the wings are fried, toss wings with hot sauce.
At this point wings can be eaten immediately or moved to a cookie sheet and kept warm in a 200 F oven.
Serve with blue cheese or ranch dressing to cut heat.
Tip: If you are looking for hotter wings, use 3/4 cup Franks and 3/4 cup Cholula with the above amount of butter for sauce.
