I made some today using 1/4 cup cayenne pepper. They were great. Not too spicy - just right. I only made a few wings though. What I did was put the breading ingredients into a ziplock bag and shook it all up. Then I took a little out with a cup and used only that little bit to bread the wings. Now I have a bunch left that isnt contaminated with raw chicken, that I'll stick in the fridge to use for tomorrow night. I also cooked them at 400° for about 50 minutes; we like em crispy.

I found this recipe at Allrecipes.com a long time ago. We really like them! The flour gives it a nice, crunchy texture, and the sauce is not as hot as it sounds. I use to fry them just plain, but since we've tried them with the flour, it's the only way I make them now. ½ cup flour ¼ tsp paprika ¼ tsp cayenne pepper ¼ tsp salt 10 chicken wings,separated (defrosted and dried, if frozen) Blue cheese dressing Celery sticks Sauce: ¼ cup butter ¼ cup Louisiana Hot Sauce ¼ tsp garlic powder Combine flour, paprika, cayenne pepper and salt in a bowl Put wings on a plate and sprinkle the flour mixture over them, coating each wing evenly on both sides. Refrigerate wings for 60 to 90 minutes. (This will help the breading stick to the wings when fried.) Heat oil in a deep fryer to 375°F. Combine butter, hot sauce, and garlic powder in a small saucepan over low heat. Heat until butter is melted and the ingredients are well combined. Put all the wings into the hot oil and fry for 15 minutes or until some parts of the wings begin to turn dark brown. Remove wings to a paper towel to drain. Quickly put the wings into a large bowl. Add hot sauce and stir, coating all the wings evenly. Serve with blue cheese dressing and celery sticks on the side. ********************************************* I just remembered this. My friend keeps mentioning these wings that I made way back in 1990, whenever I see her around. I had an assembly line of : 1) flour with paprika, garlic powder, cayenne pepper 2) beaten eggs with hot sauce 3) dried Italian breadcrumbs I coated the wings and deep fried them just long enough for the coating to adhere and not fall off. I then froze them in a single layer first, then put in baggie. Then whenever we wanted some, I just popped them in the oven frozen and they were nice and crispy and not overcooked. They were a lot of work but very good with that sort of breading.

These sound very good, but not sure exactly what is meant by chili sauce? First I thought Chinese Chili Sauce, but 1/2 a cup would make a recipe WAY too hot... Khandi -- what brand do you use? Emily

These are really good! Vegetable oil (for frying) 1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce Dash of ground pepper Dash of garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings, cut into thirds and wing tips discarded (defrosted and dried if frozen) Bleu cheese dressing Celery sticks Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least. Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended. Combine the flour, paprika, cayenne pepper and salt in a bowl. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 13 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.