Fried Chicken Wings
Fried chicken wings prepared Buffalo-style that taste absolutely wonderful!
small chicken wings
12
seasoned salt, or to taste
¼
teaspoon
all-purpose flour
1
cup
coarse salt
1
teaspoon
ground black pepper
½
teaspoon
cayenne pepper
¼
teaspoon
ground paprika
¼
teaspoon
vegetable oil for frying
2
quarts
Buffalo wing sauce (such as Frank's), or to taste
1
(12 fluid ounce) bottle
 Gather all ingredients.
  Season chicken wings lightly with seasoned salt.
  Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.
  Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
  Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).
  Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.
  Serve and enjoy!
