1Season wingettes with seasoning salt and garlic powder. In a bowl mix the 2 eggs together. Put 2 cups of all purpose flour in large zip lock bag. Coat wingettes in the bowl with eggs until completely coated. In a deep frying pan add cornola oil filling pan half way. Heat oil on medium high. Add coated wingettes to the all purpose flour in the zip lock bag. Shake bag until wingettes are fully coated with flour. Once oil has heated up turn down to medium. Add wingettes to the frying pan. The wingettes should sizzle once placed in the frying pan. Cook wingettes for about 3 to 4 minutes and then turn over. Continually turn over wingettes until golden brown. Another hint that the wingettes are ready is that they will rise to the top of the oil. Once wingettes have been cooked, place on a tray to cool for about 2 minutes. In another zip lock bag add 1 1/2 cups of Texas Pete hot sauce. Add the chicken after cooling to the zip lock bag with the Texas Pete hot sauce. Shake the wingettes in the bag until fully coated with hot sauce. Once coated let sit for 3 minutes. Then transfer to serving tray. Serve with Ranch or Bleu Cheese Dipping sauce.