• 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


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.