Into a mixing bowl, add
Chicken Wings (6)
Hot Sauce (1/4 cup)
Coarse Black Pepper (1/2 Tbsp)
Paprika (1/2 Tbsp)
Kosher Salt (1/2 Tbsp)
Dried Oregano (1/2 Tbsp)
Celery Seeds (1/2 tsp)
. Using your hands, mix well to coat. Set aside for 15 minutes.
Into a bowl, add
All-Purpose Flour (1 1/2 cups)
. Roll each piece of chicken through the flour to coat. Place finished wings on a baking tray with a wire rack.
Roll the chicken back through the remaining hot sauce from the first bowl. Coat the chicken in flour once more.
In a pot, heat
Canola Oil (3 cups)
. When hot, add the chicken wings. Fry over medium heat for 4-5 minutes without stirring.
Rotate the chicken pieces. Fry for another 8-12 minutes.
Shake off excess oil and transfer chicken to a wire rack. Let rest for 5 minutes before serving.