Prep time: 10 minutes
Cooking time: 15 minutes/batch
Yields: 8 to 10 servings
- 3 ½ to 4 pounds chicken wings (cut into flappers and drumettes)
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp salt
- 1 ½ cup all purpose flour
- enough vegetable/canola/peanut oil for deep frying
- 2 sticks (8 tbsp/stick) butter, melted
- 1/3 cup Louisiana hot sauce – or any hot sauce you preferred.
- 2 tsp garlic powder – option
- ground pepper
In a medium bowl, combine cayenne, paprika and salt with the flour.
Roll chicken wings with the combination. Place the coated chicken wings in a plate and refrigerate for about 1 hour. The flour mixture will set and will be absorbed by the moisture of the wings.
In a shallow pot, heat enough amount of cooking oil for deep frying over high heat. Let it reach up to 375 F degrees. Please be cautious when you put the breaded chicken wings into the hot oil. Do not over crowd your pot, deep fry it by batch. Overcrowding the pot will put the temperature down and chicken will be oily and soggy instead of crispy. Fry wings for about 12 to 15 minutes until wings are brown.
Transfer cooked wings to a platter lined with paper towel to remove excess oil.
While frying the chicken you can start working on your sauce. Place butter, hot sauce and garlic powder in a bowl and microwave on high for about 1 minute or a little longer until butter is melted. Stir and make sure the sauce is combined and smooth. Season with ground pepper.
Immediately toss sauce chicken wings with the sauce using a large mixing bowl. Immediately serve. Enjoy.
Recipe: Chef Ron Bilaro