Ingredients

• 3-4 pounds Chicken wings , separated into flats and drumettes if desired
• 1 tablespoon Chili powder
• 1 tablespoon Cayenne pepper
• 1 tablespoon White pepper
• 1 tablespoon Black pepper
• 1 tablespoon Cumin
• 1 tablespoon Salt
• 1 tablespoon Garlic powder
• 1 cup Red hot sauce (e.g., Frank's RedHot)
• 1 stick Butter ((1/2 cup))
• 0.5 tablespoon Cayenne pepper ((adjust to taste))
• 0.5 tablespoon Garlic powder

Instructions

1. **Prepare Coating:** In a small bowl, combine all ingredients for the coating (Chili powder, 1 tbsp Cayenne, White pepper, Black pepper, Cumin, Salt, 1 tbsp Garlic powder). Mix well.
2. **Coat Wings:** Pat the chicken wings dry with paper towels (this helps them get crispy). Place the wings in a large bowl or zip-top bag. Sprinkle the coating mixture over the wings and toss or shake until evenly coated.
3. **Cook Wings (Choose Method):**
4. **Deep Fry:** Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully add wings in batches, ensuring not to overcrowd the fryer. Fry for 10-12 minutes, or until golden brown, crispy, and cooked through. Drain on a wire rack set over paper towels.
5. **Bake:** Preheat oven to 400°F (200°C). Arrange coated wings in a single layer on a baking sheet fitted with a wire rack (the rack helps air circulate for crispier wings). Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
6. **Prepare Sauce:** While the wings are cooking, prepare the sauce. In a small saucepan over low heat, combine the hot sauce, butter, 1/2 tbsp Cayenne (if using), and 1/2 tbsp Garlic powder. Heat gently, stirring until the butter is completely melted and the sauce is smooth. Do not boil.
7. **Toss Wings:** Once the wings are cooked, transfer them to a large, heat-proof mixing bowl (important: do not use plastic). Pour the warm sauce over the hot wings.
8. Toss the wings gently until they are fully coated in the sauce.
9. Serve immediately with bleu cheese or ranch dressing and celery sticks, if desired.