INGREDIENTS
- 1 cup Flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper less if you don’t love spicy
- 1 1/2 teaspoons garlic powder
- salt and pepper to taste
- 3 pounds chicken wingettes or chicken wings with joints removed
- oil for frying
- 1 cup Buffalo Sauce store-bought or click for recipe
- 1/2 cup salted butter one stick
- 3 tablespoons honey
INSTRUCTIONS
- In a large ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.1 cup Flour,1 tablespoon paprika,1 teaspoon cayenne pepper less if you don’t love spicy,1 1/2 teaspoons garlic powder,salt and pepper to taste
- Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture. Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.3 pounds chicken wingettes or chicken wings
- While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or dutch oven to 360F.oil for frying
- Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
- When you start frying your last batch of wings, start your sauce.
- Heat the butter, hot sauce, and honey or medium/high heat in a small sauce pan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.1 cup Buffalo Sauce,1/2 cup salted butter one stick,3 tablespoons honey
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
- Serve immediately, with ranch or blue cheese dressing for dipping.
- Enjoy!