Buffalo Chicken Wings

Combine the flour, paprika, cayenne pepper, and salt in a large resealable plastic bag. Shake the bag to combine the spices. Toss the chicken wings in the bag, seal it, and shake to coat the wings evenly with the spices and flour. Toss the bag in the refrigerator for 1 to 1 1/2 hours.

About an hour before you’re ready to dive into a plate of wings, attach a deep-fry or candy thermometer to the side of a large, deep skillet, pour in enough oil to reach a depth of 1 to 2 inches (2.5 to 5 cm), and heat the oil until it registers 375°F (190°C). (Alternatively, you can use a deep fryer and follow the manufacturer’s instructions.)
When the oil reaches the proper temperature, carefully place some of the wings in the oil, working in batches of 7 or 8 wings at a time. Be warned that the oil will bubble pretty furiously when you add the wings. Fry the chicken wings, turning occasionally, until the wings begin to turn a golden to dark brown color and the wings are cooked through, anywhere from 8 to 15 minutes, depending on the size of your wings. Using tongs, place the wings on a brown paper bag to drain. Wait for the oil to return to 375°F (190°C) before repeating with more chicken wings.

While you fry the chicken wings, combine the butter, hot pepper sauce, black pepper, and garlic powder in a small saucepan over low heat. Keep it over low heat until the butter melts and the ingredients are well blended. Turn off the heat and cover to keep warm.

Dump the fried wings into a large bowl. Pour the hot sauce mixture over the fried wings and toss to coat them. Serve immediately with your fave dip or dressing and napkins aplenty.