• 1 c all-purpose flour

  • 1 t salt

  • 1/2 t cayenne pepper

  • 1/2 t paprika

  • 20 chicken wings AND/OR drummlets

  • 1/2 c butter OR margarine

  • 1/2 c hot sauce (Frank's RED HOT)

  • 1/4 t black pepper

  • 1/4 t garlic powder


Combine flour, salt, cayenne pepper, and paprika in bowl.

Coat chicken pieces in flour mixture. Reserve leftover mixture.

Refrigerate coated chicken for at least 1 hour.

Coat chicken in leftover flour mixture.

In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.

Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.

Drain chicken on brown paper bags.

Immediately place chicken in sealable plastic bowl, pour half the hot sauce mixture over chicken (first 10 pieces); cover and toss to coat.

Repeat with second batch of chicken


4 servings

Prep Time

30 min

Cook Time

30 min


WW Points

don't ask


John Mahnke 200401110658