Ingredients
2 packages fresh chicken wingettes (1st and 2nd sections)
1 stick salted butter
1 bottle (12oz) Frank’s Louisiana Hot Sauce
1 tsp sea salt
1/4 white vinegar or lemon juice
1/2 cup flour
garlic powder
freshly ground black pepper
cayenne pepper
Canola Oil
Preparation
Prep: Trim ,seperate and wash wing sections under cold water. pat dry In a large ZipLoc bag, combine flour, garlic powder, sea salt and black pepper. Shake to mix Add wing sections and shake to completely coat
Prepare deep fryer or wok with at least 3" vegetable or canola oil, heated to 375-400 degrees F
Add wings and fry for 9 - 12 minutes per batch or until golden brown and crispy.
Remove from oil and dry on paper towels. In large saucepan, heat butter, hot sauce, vinegar/lemon juice and mix well. Add wings to large container and mix with sauce tossing to coat Serve with blue cheese and celery
