5poundschicken wings cut into two piecesthe drumette, and the wing portion
2cupswhole wheat flour
1cupall purpose flour
2 1/2teaspoonssalt
1teaspoonpaprika
1/4teaspooncayenne pepper
Wing Sauce
1 1/2cupunsalted butter
1/2cupTabasco Sauce
3tablespoonsbrown sugar
3/4teaspoonpaprika
3/4teaspoonsalt
1tablespoonbalsamic vinegar
3/8teaspooncayenne pepper
2tablespoonschili sauce
Instructions
In a large mixing bowl, mix flours, salt, paprika, and cayenne pepper together, and blend well.
Cut chicken wings into drumettes and flappers. Wash and drain chicken.
Coat chicken in flour mixture; refrigerate chicken wings for 90 minutes.
Make the sauce while the wings are refrigerating. Melt the butter in a saucepan over medium heat. Once it is melted remove it from the heat. Add the remaining sauce ingredients and stir until well combined.
When ready to deep fry chicken wings, heat oil to 375°F. Place chicken pieces in hot oil, but do not crowd. Fry chicken wings until golden brown. Remove from oil and drain on a wire rack over a rimmed baking sheet.
When all wings have been fried, place them in a large bowl. Add wing sauce and toss to coat the wings with sauce. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.
Recipe Tips
You can serve these chicken wings with your favorite blue cheese dressing.