Prep. Time: 1:45

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/4 tsp. black pepper

20 chicken wing segments

1/2 cup butter OR margarine

1/2 cup hot sauce (see Notes, below)

-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 (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

-Drain chicken on a wire cooling rack for 30 seconds, then 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 change 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 hot sauce.

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