El'S Killer Wings - cooking recipe

Ingredients

12 pack chicken wings
1/3 c. unbleached all-purpose flour
1 Tbsp. ground black pepper
1 Tbsp. ground red pepper
1 Tbsp. ground white pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. celery seed
1 Tbsp. paprika
vegetable oil (for frying)

Preparation

Rinse wings with cold running water; blot dry with paper towels.
Using sharp knife or kitchen scissors, remove tip portions (freeze to use for chicken stock).
Cut through triangle of skin at wing joint; bend parts backward to pop joint.
Cut through joint, dividing wing into separate sections; remove and discard any visible fat.
In large glass baking dish or large food-storage bag, place wings; drizzle with about 1/4 cup of hot sauce.
Cover dish and refrigerate for several hours or overnight.