Restaurant-Style Buffalo Chicken Wings - cooking recipe

Ingredients

SAUCE
1/4 cup butter
1/4 cup Frank's red hot sauce (original flavor, or use your own favorite brand hot sauce)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 pinch salt (or to taste)
WINGS
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 - 1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon seasoning salt
10 chicken wings
oil, for deep-frying

Preparation

For the sauce; in a small saucepan combine the butter, hot sauce, black pepper, salt and 1/2 teaspoon garlic powder; bring to a simmer over medium-low heat.
Reduce heat to low and simmer uncovered for about 20 minutes stirring occasionally; remove from heat and set aside to be coated with the wings later.
For the wings; in a bowl combine flour, paprika, cayenne (you may adjust cayenne to suit heat level) 1/2 teaspoon garlic powder, onion powder and seasoned salt.
Place the wings in a shallow dish and sprinkle the flour mixture over; mix using hands to coat evenly and completely (I use disposable rubber gloves for this!).
Cover the dish and refrigerate for 2 hours (THIS IS IMPORTANT, the wings must be refrigerated for that amount of time!).
Heat oil in a deep-fryer to 375 degrees F (the oil should be just enough to cover the wings completely, about 1-1/2-inches or more).
Fry the flour-coated wings in hot oil for about 10-15 minutes or until parts of the wings begin to turn brown.
Remove from heat then place wings in a serving bowl; add in prepared hot sauce mixture and turn the wings to coat with the sauce.
You may serve the wings as is or place on a baking sheet and bake in a 250 degree oven for 10 minutes.
Serve with a blue cheese dip.