5 to 7 lb. chicken wings (split at joint, discard tips)
canola or vegetable oil (enough to fry wings)

COATING:

1 cup all-purpose flour
1 tbsp. garlic powder
1 tbsp. coarsely ground black pepper
1 tbsp. baking soda
1 tsp. baking powder

SAUCE:

1 (12 oz.) bottle FRANK'S® RedHot hot sauce
1/2 cup light brown sugar
3 oz. soy sauce
1 tsp. coarsely ground black pepper
1/2 tsp. cayenne pepper (optional; for more heat)

Heat oil to about 360°F in frying pan 2-inches deep, or deep fryer. Cut wings into 3 pieces and discard tips.

In a large plastic or Ziploc bag, mix dry ingredients. Add wings in batches to bag and shake until thoroughly coated. Shake off excess coating and arrange wings in hot oil.

Fry 6 minutes and turn in frying pan then 6 more minutes (or 12 minutes total in deep fryer).

Mix sauce ingredients in heat-proof bowl or pan.

When wings are done, drain off excess oil and put directly into sauce. Allow sauce to completely cover each wing and then set to drain on a plate with paper towels.

Serve with celery sticks and Ranch Dressing.

Submitted by: CHiP Fleischman