1 cup all– purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
20 Chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
In a 2 quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
Deep– fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
Drain chicken on a wore cooling rack for 30 seconds, the immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To chance the amount of spiciness, simply adjust the butter—to—hot sauce—ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce
Hot: Use 1/4 cup butter and 3/4 cup sauce.