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

*each of these measurements is approximate — I tend to cook by eye, but this time tried to measure while eyeing the amount
1 large bottle of Frank’s Hot Sauce
1 stick of butter

Directions:

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.

Place wings on a standard plate and refrigerate for 30 – 40 minutes.