1 (3 to 5 lb.) bag chicken wings, cut at joint with tips discarded
olive oil (for coating chicken pieces)
oil (for deep frying)
FRANK'S® RedHot buffalo wing sauce
chili pepper cooking wine (optional)

COATING:

seasoning salt
oregano or Italian seasoning
all-purpose flour
cayenne pepper (if you like it hot)

Lightly coat chicken pieces with olive oil. Mix seasonings into the flour. Spicy seasoning helps give a delayed heat and more flavor. Put chicken in sealed container with flour mix and give it a good couple of shakes to coat.

Heat frying oil to 360°F. (I prefer peanut oil... I think its crispier than cheaper oils).

Fry chicken pieces in hot oil until nicely browned.

To serve, cover with FRANK'S® or if you want that extra heat warm it up with spicy wine or your favorite hot sauce.

Submitted by: Jackson Dunn