Prep 20 mins
Cook 45 mins
I love hot wings, and I have been experimenting with recipes for ages. I finally perfected the ingredients and I have been getting rave reviews ever since. Using apple cider vinegar instead of white vinegar makes an incredible difference.
- 5 lbs chicken wings
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- oil, I prefer canola (for deep frying)
- 1⁄2 cup butter, no substitutes
- 1⁄2 cup cayenne pepper hot sauce
- 1 tablespoon apple cider vinegar
- blue cheese (optional) or ranch dressing, for dipping (optional)
- celery rib (optional)
- Separate chicken wings into three sections; discard wing tips or save for making chicken stock. Rinse wing sections under running water; pat dry.
- Combine flour, garlic powder, cayenne pepper, salt, and black pepper in a shallow bowl. Dredge chicken wing sections in seasoned flour and shake off excess. Place on separate plate.
- Preheat deep fryer to 340 degrees Fahrenheit. Fry chicken wing sections, about 10-12 pieces at a time, until crispy and golden brown, about 10-15 minutes. Drain on paper toweling.
- While chicken wings are frying, melt butter in a medium saucepan over medium heat. Add hot sauce and cider vinegar. Cook sauce mixture until slightly thickened, about 3-5 minutes. Remove from heat; pour into large bowl.
- Toss cooked chicken wing sections with sauce. Serve with ranch or blue cheese dressing for dipping and celery sticks, if desired. Enjoy!