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1
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
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2
Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
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3
In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
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4
Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
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5
Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
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6
Repeat with remaining chicken.
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7
Adjusting the spiciness of the sauce:
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8
As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
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9
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
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10
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.
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11
Notes: I use Frank's(R) Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's(R) Hot Sauce. I'm sure another hot sauce like Tabasco(R) would work fine, but Frank's(R) has a great flavor, not just heat.
