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Ingredients
- 1 1/3 C flour*
- 2 T cayene pepper*
- 2 T black pepper, coarse ground*
- 1/3 C (plus a little) Chili powder*
- 2 1/2 tsp onion powder*
- 1 1/2 tsp salt, sea prefered for its fine grain*
- 1 large bottle of Frank's Hot Sauce
- 1 stick of butter
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Step 2
Place wings on a standard plate and refrigerate for 30 - 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
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