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  • Prep Time


  • Total Time


  • Servings



  • vegetable oil for frying

  • 4

    tbsp butter

  • ¼

    cup louisiana hot sauce

  • Dash of ground pepper

  • Dash of garlic powder

  • 1

    `/2 cup all-purpose flour

  • ¼

    tsp paprika

  • ¼

    tsp cayenne pepper

  • ¼

    tsp salt

  • 10

    chicken wings, cut into thirds and wing tips discarded

  • Ranch dressing

  • celery sticks


Heat oil to 375 degrees F. 2. In a small saucepan, melt the butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed. 3. In a gallon size zip- type bag, mix flour, paprika, cayenne pepper and salt. 4. Rinse chicken wings under cold water and drain excess watger. Drop wings into bag a few at a trime, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating. 5. Preheat oven to 400 degrees F. 6. Carefully lower a few wings at a time into oil. Fry 15-20 minutes or until light brown. Drain wings on a paper towel. 7. Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot. 8. Serve wings with celery sticks and Ranch Dressing on the side.


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