Copy Cat Winger Wings

• Heat oil in a deep pan to 375° degrees. The oil should be deep enough to cover at least 3/4 of the wing, about 3/4 an inch deep to one inch deep.
• In a medium size bowl mix together the flour, paprika, cayenne pepper, salt, dash of pepper and dash of garlic powder. Place chicken wings in a bowl and gently toss with a large spoon to coat the wings until they are evenly coated. Cover bowl and refrigerate for 60-90 minutes or up to two days.
• Fry coated wings in hot oil for 10-15 minutes per side, or until parts of wings begin to turn brown. Turn and cook the other side. Once both sides are done, juices are running clear, carefully remove from hot oil and place in a large bowl. Add wing sauce and stir to coat. Serve immediately with Ranch or Blue cheese dressing and a side of celery sticks.

Sticky wing sauce

• Combine water, brown sugar, and franks sauce in a medium sauce pan. Bring to a boil over medium heat, stirring frequently, until sugar has dissolved. Remove from heat and pour over wings to coat

Restaurant-Style Buffalo wings

• In a small saucepan over low heat, stir together the butter and franks sauce until blended. Remove from heat. Pour over wings to coat.