3 cups corn starch
1 cup whole wheat flour (easily found in the store baking aisle)
1 TBL ground red pepper (cayenne pepper)
1 tsp garlic powder
1 tsp salt
1 cup hot sauce (prefer Texas Pete) heaping cup or if you measure 1 1/8 cups
1 1/2 tsp. minced garlic
1 tsp. red pepper flakes
2/3 cups sugar
Mix the corn starch, wheat flour, cayenne pepper, garlic powder, and salt in a large bowl, mix well and set aside.
In a sauce pan, add the hot sauce, garlic, red pepper flakes and sugar. Stir mixture over a med-low heat (do not boil) until mixture is combined and it is very warm to the touch. Set aside.
Pre-heat your deep fryer to 375, or if you don't have one, put about 10 cups of vegetable shortening/canola oil in a large deep pot. Make sure if you use the pot method, you have enough room for the oil and wings to deep fry and not boil over.
Take your chicken wings (I use the chicken wing drummies) or you can use the wing and "flapper". Get a pair of kitchen shears and clip most of the skin (loose) from the wing. This is a labor or love, but you will enjoy them that much more.
After you clipped most of the skin off of the wings, wash them, pat them dry and put them in the bowl with the flour mix. Use your hands and mix the wings and flour mixture and make sure they are coated. Shake off the excess flour, and set them on a wire grate to rest, or use anything as long as you don't get the flour mixture off the wings. If the flour mixture comes off repeat the process.
Take the wing sauce and put it in a bowl. I use a metal bowl that I can put a plate on top of it and shake the sauce around the wings to coat.
Take the rested wings, put them carefully into the fryer or deep pot, make sure they are not overly crowded and let them fry for about 10 minutes or so. When they look like they are crisp, or floating on top of the oil, take them out, shake off the excess oil and put them immediately in the sauce and coat the wings with the sauce.
Put them on a plate...grab a beer...and enjoy!!