Directions
In a large bowl, place the parts of the wings (or separate them if you wish) and add the salt and pepper to taste and toss them.
There are 2 ways you can make these Baked or Fried. If you like hot wings, you’d fry them with peanut oil, but if you’re a bit of a health person, baking them isn’t a bad option either. They both taste great.
Optional: Wether you’re baking or frying them, if you’ve never cooked hot wings before you can boil these wings right now in hot water for 5-8 minutes (not fully cooked) and drain them after. This will allow you to have the perfect crispness you’d desire in a hot wing. If not, you can just leave them as is and cook them longer in the fryer or oven.
After boiling the wings (or not), 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 spicies are visible on the wings, add enough flower to coat them. Cover the bowl with foil or plastic wrap and let sit in the fridge for a hour (or more if you desire).
When you’re ready too cook, here are your options:
BakingPreheat oven to 375FOil a piece of foil or baking sheet with peanut oil and lay the wings down on it. Bake for about 8 minutes on each side (if boiled) or 13-15 minutes on each side (non-boiled).
While wings are baking, make the hot sauce by pouring hot sauce in a sauce pan, add half a stick of unsalted butter, red pepper flakes, and 1/4th of a lime. When butter is melted, stir until the sauce boils rapidly then remove from heat. Let it cool (add more red peppers for heat if you wish).
FryingAdd oil to a pot and heat it up. Fry for about 10 minutes and evacuate and drain excess oil.
In a container, add the cooled hot sauce and wings, close the contain, and shake lightly for about 15-20 seconds until wings are covered.
Ingredients
Chicken Wings
Peanut Oil
Paprika
Red Cayenne Pepper
Onion Powder
Garlic Powder
Kosher Salt
Fresh Ground Black Pepper
All Purpose Flower
Any Louisiana Based Hot Sauce
Butter (Unsalted)
Red Pepper Flakes
Lime
Recipe used with permission from Nibbledish.
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These were excellent. We made a little extra sauce, so our wings were wet. There are no measurements in this recipe, so we kind of ‘winged’ it – no pun intended. Basically a pinch of this and a pinch of that. More hot sauce makes them wet, which is what we did + a little extra butter and flour to thicken.
We will definitely do these again, but may try another recipe first.
They went quick. We had friends over for the college games last weekend.