Classic Hot Wings

  • 5 Pounds-Whole Chicken Wings
  • To Taste-Kosher Salt/Black Pepper
  • To Dust-All Purpose Flour
  • To Fry-Corn Oil
  • To Garnish-Green Onions-sliced thin


  • 12 Ounces-Franks Red Hot
  • 1 Stick-Unsalted Butter-8 tablespoons
  • 2 Teaspoons-Granulated Garlic
  • 1 Teaspoon-Black Pepper


  1. Place hot sauce/butter/garlic/pepper in a small sauce pot over low heat.
  2. Melt butter slow over very low what, whisk occasionally to incorporate.
  3. When butter is melted turn off heat and leave at room temperature.
  4. If not using immediately place in a covered container and place in refrigerator.
  5. Season chicken wings with salt/pepper and dredge in flour to lightly coat.
  6. Shake off excess and place in deep fat fryer or shallow fry, cook until crisp and cooked through.
  7. Cook in batches, keeping previous batch in a low oven {175 degrees} while frying remaining wings.
  8. Toss fried wings in b sauce and garnish with green onions.