separated chicken wings
real butter, lightly salted
1Mix the flour, salt, pepper and cayenne in a large bowl. Run a whisk through the mixture to make it light and fluffy.
2Take the wings and dredge them through the flour mixture.
3Set dredged wings aside as you finish dredging all pieces.
4When you see moisture seeping through the breading, dredge them again.
5Heat the cooking oil to 350 degrees in a large cast iron fryer. You will want enough oil to have the wings completely submerge when you place them in the oil.
6Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180.
7Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
8Mix 2 sticks of melted butter with 2 cups of hot sauce.
9Heat the mixture to a slow simmer. Put your wings in a few at a time, and coat well with the hot sauce mixture.
10Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks. ENJOY!