- Servings : 10
- Prep Time : 1:10 h
- Cook Time : 15m
- Ready In : 1:25 h
- 20 Chicken wings, rinsed and patted dry
- 1 cup plain flour
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp cayenne pepper
Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the our, salt, pepper, and cayenne. Add the seasoned our to the plastic bag and toss to coat well.
Pour the chicken pieces and excess our onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large pot filled halfway with vegetable oil. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Place the wings in a large bowl and drizzle with half of Hot Sauce.Toss to coat well. Serve hot with Hot Sauce and Blue Cheese Dipping Sauce.