1 1/2 pounds chicken wingettes, thawed 

1 cup buttermilk 

1 1/2 cups self-rising flour 

1 teaspoon paprika 

1/2 teaspoon cayenne pepper 

1 teaspoon salt 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

oil for frying (preferably peanut oil) 

1/2 cup salted butter (1 stick) 

1/4 cup hot sauce, I like Frank’s brand hot sauce 

1/4 teaspoon freshly ground black pepper 


In one bowl, pour in the buttermilk. 

In another bowl, mix together flour, paprika, cayenne pepper, salt, garlic and onion powders. 

Dip each wing in the buttermilk, then coat in the flour mixture. 

Place on a large plate. 

Once you’ve dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking. 

In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature). 

Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes. 

They should begin to take on a nice golden brown color when they start to get done. If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don’t stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying. 

When wings are finished, place them on a paper towel-lined plate to drain off the extra oil. 

Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and fresh black pepper. 

When all the wings are finished, start coating them in the hot sauce mixture. 

Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated. 

Serve wings with Ranch Dressing or blue cheese dressing and celery sticks! 

For Ranch


2/3 cup mayonnaise 

1/2 cup buttermilk 

½ cup sour cream 

1 clove garlic, finely minced 

1 teaspoon dried dill (or 1 Tablespoon fresh dill) 

1 teaspoon dried parsley (or 1 Tablespoon fresh parsley) 

1/2 teaspoon onion powder 

1 teaspoon salt 

1/2 teaspoon pepper 


In a medium bowl, whisk together all the ingredients. 

Store in a jar(s) or bowl with a lid in the fridge for up to 2 weeks. 

This dressing will thicken up slightly as it sits in the fridge.