ain’t no thang butta… k im not gonna finish that lol  homemade wings are real easy n cheaper if u gonna make a bunch and u can rest easy knowin they cooked all the way thru lol. nuttin worse than gettin wings from sum place n bittin into sum under cooked salmanela slimy shit lol.  i think i had bdubs once in like the last 5 years n they good as hell but expensive. like 75cent a wing n u can do it at home under 25cent a wing and there awesome. my 12yr old ate 33 last nite but thats normal for him  lol this blogs for them so heres what we need

20 to 60 fresh not frozen chicken wings n drumettes or how ever many u want   not da full sized ones or we doin fried chicken n thats a bit different lol. if u buy frozen thaw em out overnite or before u gonna get started 

regular all purpose flour bleached or unbleached dont matter

any cooking oil. veggie or canola in if u a high rolla peanut oil lol. NEVER olive oil its not for deep fryin  

salt, pepper, onion powder, garlic powder, white pepper, cayanne pepper, paprika these are all the basics i use. i dont have measurments cause it depends on how many wings and how much flour u gonna need well get to it lol

franks red hot

butter

and if u dont want buffalo wangz then grab u a bottle of your fav sauce instead of da last 2 ingredients. i use my meat mudds for bbq wings n my pineapple habanero jelly or my bdubs knock off asian sirracha zang for hotter wings. ill blog em sum time

k. theres not alot of ingredients to do these  they easy like i said. first thing we do is open up your chicken n put em all in a big pot or bowl  of cold  water with a good amount of salt like a tbsp for 40 wangz  n let em sit and  brine up for bout a hour n cover the pot.  brining is using salt to bust up the meat protiens allowin da meat to hold more moisture and flavor n to be more tender

thanx bill.  i dont have a pic of da chicken in da pot cause i forgot but u can figure it out lol plus it looks weird lol k while da birds are brining get u a big 9qt. cast iron  pot or anything u can deep fry in. and a oil  fryn thermometer to keep track of the temp cause fryin can bring the house down if da oil gets over 400° it can explode n thats bad lmao

been fryin bout everything in this bad boy for bout 5 years love it. its all it does lol  go ahead n get start heatin your oil 2 bout 375°  then grab u a big bowl n put bout 6 to 8 cups flour in it and go crazy with all the spices i listed. especially the salt  but be carefull wit da cayanne and white pepper unless u want it hot which u should lmao  hit it heavy cause the flour will really eat up the seasonings and u wont use all the flour

now the flours ready check your oil n c where its at  if its gettin close to temp settle it down a bit lol  now grab a piece of chicken out da water wit your right hand and shake it off a bit and drop it in da flour and repeat till u have bout 6 pieces in the bowl 

now grab da bowl wit both hands in start shakin to cover da burds in flour  when they mostly covered take your left dry hand and toss em around a bit more then pull em out n shake off any extra flour n lay em on a cookie rack and repeat till all da burdies are floured up

the reason i keep my left hand dry is so i dont get extra moisture in da flour mix cause itll cause alot of clumpin in there then u wont get a nice even coating and youll end up having less flour n more flour balls in your bowl lol no one likes flour ballz lol. so drop em in shake em up then use a dry hand to finish tossin em n pull em out with. after u have em all outta da flour let em rest on da racks for bout 20 min  this will allow the flour to mesh with the chicken juices n form a paste thatll stick to da chicken better while fryin then if u just tossed em in staight out da flour plus they crispier this way. and u dont need to egg wash em first before da flour  the burds are wet from the brine n dont need egg or milk. thatll cause a thicker batter n thats better off for fried chicken which ill do sum time down da road. k back at it im rantin lol burds rested n are pasty and oils at 375°  time to drop em in da oil one by one CAREFULLY lol  bout 10 to 12 at a time to not overcrowd 

were gonna fry for bout 15 to 18 min  breakin em up bout ever 5 min cauz they tend to try n stick 2gether.  watch your oil temp  it should drop when u put da burds in but start to rise again so keep a eye on it and adjust as needed

times up. pull em n place em on a cookie rack wit a paper towel under it to catch da grease n check your oil temp n make sure its back to 375° and put sum more in till there all cooked up. now lets sauce em grab bout a cup of da franks and about 1/4 cup butter and put em in a big bowl

now drop in bout 10 burds n start tossin em till they covered  n since they still hot theyll melt da butter

now plate em they done n do up da rest

heres sum wit da dirty burd on em

sauce em any way u want  or go plain n if u want plain non sauced hot ones hit em wit this straight out da oil so it sticks good.  one of the only  pre made seasonings i buy lol. hyvee has it n my boys love it. especially on catfish  and its actually hot lol

k there ya go  youll never buy em  pre made again unless u in a pinch lol.   oh n Riley u can have em as hot as u want…….