5poundschicken wingscut into drums and flats, wing tips discarded
⅔cupall purpose flour
½cupFrank's RedHot Sauce
1 ½tablespoonsapple cider vinegar
½teaspooncayenne peppermore to taste
If BAKING, preheat oven to 425. If DEEP FRYING, heat vegetable or peanut oil in a deep fryer to 365 degrees.
While the oven or oil is heating, rinse the chicken and pat dry. Cut the wings into drums and flats by cutting at the joint. Remove the wing tip and discard.
Place the prepared wings in a large bowl. Toss with 1 tablespoon of vegetable oil and the salt. Add the flour and toss to coat every wing completely.
If BAKING, arrange the wings in a single layer on a foil lined baking sheet sprayed with non-stick spray. Bake on the center rack for 20 minutes. Turn the wings, then bake for another 20 minutes. Turn on the broiler, and broil the wings for 2 minutes per side until the skin is crisp and brown. Watch the wings carefully!
If DEEP FRYING, fry the chicken wings in small batches for about 12 minutes per batch. The wings will be golden brown and no longer pink at the bone. (Your cooking time may vary based on the oil used, cooker, and size of wing.)
While the wings are cooking, melt the butter in a small skillet or sauce pan over medium heat. Stir in the hot sauce, vinegar, cayenne pepper, garlic powder, and onion powder. Cook and stir the sauce until smooth and bubbly. Remove from heat and keep warm.
When the wings are done cooking, toss in the sauce and serve hot with celery sticks and our Best Ever Blue Cheese Dressing.
Nutritional value does NOT include celery or dressing.Although this recipe is listed as low-carb, the carb information is based per wing. I think it is a great "splurge" for low-carb dieters, but due to the high amounts of sodium, butter, and deep-frying would not recommend it as an every day diet staple. :)