Championship Wings

1. 1

   In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.

2. 2

   Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

3. 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.

4. 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.

5. 5

   Repeat with remaining chicken.

6. 6

   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 and serve hot.

No additional tips available.