Deep-Fried Hot Wings And Drumettes

1. 1

   Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

2. 2

   Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.

3. 3

   Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.

4. 4

   Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.

5. 5

   Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.