El'S Killer Wings

• 12 pack chicken wings
• 1/3 c. unbleached all-purpose flour
• 1 Tbsp. ground black pepper
• 1 Tbsp. ground red pepper
• 1 Tbsp. ground white pepper
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. celery seed
• 1 Tbsp. paprika
• vegetable oil (for frying)

1. Rinse wings with cold running water; blot dry with paper towels.
2. Using sharp knife or kitchen scissors, remove tip portions (freeze to use for chicken stock).
3. Cut through triangle of skin at wing joint; bend parts backward to pop joint.
4. Cut through joint, dividing wing into separate sections; remove and discard any visible fat.
5. In large glass baking dish or large food-storage bag, place wings; drizzle with about 1/4 cup of hot sauce.
6. Cover dish and refrigerate for several hours or overnight.

pack chicken, flour, ground black pepper, ground red pepper, ground white pepper, onion powder, garlic powder, celery, paprika, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323362 (may not work)