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In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degrees vegetable oil for 13 minutes, turning once or twice. 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. Repeat with remaining chicken.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Lemon zest and pepper blend — wings, fish, grilled chicken
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Lemon zest and pepper blend — wings, fish, grilled chicken
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes