3 cups peanut oil for frying, or as needed
1 cup self-rising flour
2 (5 ounce) bottles hot pepper sauce (such as Frank’s RedHot®), divided
⅓ cup water
2 ½ pounds chicken wings and drummettes
½ teaspoon garlic powder, or to taste
1 pinch salt and ground black pepper to taste
½ cup butter
Step 1Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Step 2Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
Step 3Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
Step 4Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
Step 5Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.