Louisiana Hot Wings
4 lbs of chicken wings, separated at joints and tips discarded
Enough peanut or vegetable oil to deep fry wings - 2 inches deep
1 tsp of paprika
1 tsp of cayenne pepper
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of kosher salt
1/2 tsp of fresh ground black pepper
All purpose flour, enough to coat wings
6 ozs of any Louisiana Hot Sauce
1 cup of melted butter
Add all of the spices except for the flour together in a bowl with the wings and mix them. You can adjust the
amount of cayenne and paprika to your “heat level”. After a nice rub of spices are visible on the wings, remove
and add enough flour to the same bowl combining leftover spices with the flour. Coat the wings shaking off any
excess flour before frying.
Add oil to a fry pan or deep fryer and heat it up to 350 degrees. Fry wings in batches for about 10 minutes or until
no longer pink inside and crisp, remove and drain excess oil on paper towels or brown paper.
Whisk together the melted butter and hot sauce in a large bowl. Now add wings, coating them completely.