Chicken Wings

This is my favorite wing recipe. Lot’s of great compliments from family and friends. As recipe is they are mild, more heat can be obtained by adding cayenne and or more hot sauce. The whole wheat flour give these a more crisp texture. I fix these at least twice a week.

1/4 cup butter
2 tablespoons hot sauce
1 tablespoon lemon juice (concentrate)
2 tablespoons all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon paprika
1 dash cayenne pepper (only if you like them HOT)
1 teaspoon salt (I use kosher salt)
16 chicken wings , joints

In a small bowl mix together the flour, paprika, cayenne pepper (optional) and salt. Place chicken wings in a large nonporous glass bowl or zip lock bag and sprinkle flour mixture over them until they are evenly coated on all sides. Cover bowl and refrigerate for 60 to minutes. This is a must for these to be awesome.

Combine the butter, hot sauce and lemon juice in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Heat oil in a deep fryer or fry daddy to 375 degrees F the oil should be just enough to cover wings entirely, an inch or so deep.

Fry coated wings in hot oil for about 8 minutes, or until they float up and wings begin to turn golden brown. Drain and place wings in serving bowl, add hot sauce mixture and stir together. Serve with celery sticks and blue cheese or ranch dressing.