Ingredients:

  • 2 lbs (900g) chicken wings, separated at the joints, tips discarded
  • 1 tablespoon kosher salt (plus more for seasoning)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional, for extra kick)
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons paprika
  • Vegetable oil or peanut oil, for frying
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for extra kick)

Instructions:

  1. Pat the wings dry with paper towels. In a large bowl, toss the wings with salt, pepper, garlic powder, and cayenne pepper (if using). Let them marinate in the fridge for at least 30 minutes.
  2. Line a baking sheet with paper towels and place a wire rack on top. This is where you'll drain the cooked wings.
  3. In a separate large bowl, combine the flour and paprika.
  4. Heat the vegetable oil (or peanut oil) in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  5. Dredge each wing in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
  6. Carefully add the wings to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 8-10 minutes, or until the wings are golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove the wings from the oil with tongs and place them on the wire rack to drain.
  8. While the wings are frying, melt the butter in a medium saucepan over medium heat. Stir in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Bring to a simmer, then reduce the heat and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Place the fried wings in a clean bowl and pour the hot wing sauce over them. Toss to coat evenly.
  10. Serve the hot wings immediately with your favorite dipping sauces and sides.