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Total Time
25mins
Prep 10 mins
Cook 15 mins

My husband worked in a restaurant for 10 years and has made thousands of orders of chicken wings. I will now tell you all of his secrets. The biggest key is not to melt the butter. The heat of the wings will do that and keep the sauce from breaking. Feel free to adjust amounts for your heat preference. If you would like to make wickedly spicy wings, cook the chicken with the cayenne pepper on them. This is a simple recipe because wings are supposed to be simple bar food!

Ingredients Nutrition

  • 1 lb chicken wings (cut at joints, tips discarded)
  • 12 teaspoon salt (can use seasoned salt)
  • 14 cup flour
  • oil (for frying)
  • 12 cup butter, softened
  • 14 cup hot sauce (we like Crystal or Louisiana)
  • 12-1 teaspoon ground cayenne pepper (optional, for super hot wings)

Directions

  1. Heat 1/4 inch of oil in a cast iron skillet over medium heat.
  2. Rinse and dry wings with a paper towel
  3. Toss wings in salt
  4. Toss wings with cayenne if using.
  5. Toss wings in flour ( a very thin layer is all that's needed).
  6. Check oil to see if it is ready for frying by placing a wooden spoon handle in the oil. If it bubbles, it's ready. No bubbles, not ready.
  7. When oil is hot, fry wings until golden brown and crispy.
  8. While wings are frying mix butter and hot sauce using a hand mixer in a large plastic container with lid. Use more hot sauce for hotter wings, less for milder.
  9. Place wings in container with lid and shake until coated.
  10. Return wings to frying pan for 1 minute.
  11. Return to sauce mixture and shake to coat.
  12. Serve.