Our suspect is in the Wings....

I made some wings for our impromtu card tomorrow evening. In case they taste good, or anyone is curious as to how to make your own wings (way better than anything bought) here is the recipe I use (it serves 4):

• 1 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 20 chicken wing segments
• 1/2 cup butter OR margarine (butter is better)
• 1/2 cup hot sauce (see below)

1. In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
2. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
3. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
4. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
5. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
6. Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Notes: I use regular Frank's Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's has a great flavor, not just heat. Here are some interesting ideas for change ups you could do to alter the recipe (of course you're welcome to do what you wish):

1. Add a little flour if you'd like thicker sauce
2. Dry and dip the chicken in butter milk first before coating in flour for a super crust
3. Try using an egg wash instead to get thicker crispy coating and avoid the 1hr wait in the fridge and double flouring.
4. Use chicken strips (baked) instead for a little less fat
5. A spoon of horseradish and dijon mustard to the sauce for a little kick

EDIT: re-heating makes them mushy, so avoid doing this if at all posible.