Fried Chicken Wings

Ingredients

• 12 small chicken wings
• 0.25 teaspoon seasoned salt, or to taste
• 1 cup all-purpose flour
• 1 teaspoon coarse salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground paprika
• 2 quarts vegetable oil for frying
• 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste

Steps

1. Gather all ingredients.
2. Season chicken wings lightly with seasoned salt.
3. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.
4. Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
5. Heat oil in a deep fryer or 6-quart heavy-bottomed pot or Dutch oven to 375 degrees F (190 degrees C). Line a large plate with paper towels.
6. Working in batches to avoid crowding the pan, fry wings until crisp and golden brown, 10 to 12 minutes per batch. Let the oil return to 375 degrees F (190 degrees C) before frying the next batch. An instant-read thermometer inserted into the thickest part of each wing without touching the bone should read 165 degrees F (74 degrees C). Transfer fried wings to the prepared plate and let excess oil drain briefly.
7. Place wings in a large bowl, drizzle with Buffalo sauce, and toss to coat.
8. Serve hot and enjoy!