FREE BEER AND HOT WINGS LIVE RECIPES

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Steps:

• In a deep skillet or Dutch oven pour about 1 inch to 1 ½ inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.When the oil is good and hot (about 360 degrees) place the raw wings into the skillet. Keep them moving with a pair of tongs so that hey don’t stick to the bottom of the skillet.While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I usually like 12 to 13 shakes.When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat. Serve with carrots and celery and ranch or blue cheese dip.