Categories: Chicken
Ingredients
- 3-4 pounds chicken drumettes or wings, rinsed
- 2 cups flour
- 1 tablespoon seasoning salt
- 1 teaspoon freshly cracked black pepper
- For sauce:
- 2 cups Franks hot sauce
- 1 stick butter
- 1-2 T Red wine vinegar (to taste)
- 1 teaspoon garlic salt (or to taste)
- Freshly cracked black pepper (to taste)
- vegetable oil for frying
- For garnish:
- celery and carrot sticks
- ranch or bleu cheese dressing
Directions
- Make the sauce.
- Combine hot sauce, butter and vinegar in saucepan and heat until butter is melted. Add garlic salt to taste and heat on medium, stirring occasionally.
- Heat oil in large pot, fryer or wok on medium high, make sure oil is not smoking.
- In a medium sized mixing bowl, add flour and seasoning salt and stir to combine.
- Place chicken piece by piece into flour mixture, then set aside.
- When half the chicken is dipped, place that half in hot oil and fry 10-15 minutes until drumettes/wings turn brown (cut into one to test its doneness). While first batch is in fryer, dip second half of chicken. Repeat frying procedure until all chicken is done. Toss finished hot wings in sauce and immediately serve with cold celery and carrot sticks with ranch or bleu cheese dressing.