First, pour your buttermilk in a bowl. In another bowl, whisk the flour and all of the spices together.

Now dredge the wings. Take each wing and dip it into the buttermilk and then roll each wing in the flour mixture. When your wings are well coated, place your wings on a plate and just let them sit there until the coating gets a pasty look to it. This usually takes about half an hour.

In a Dutch oven or heavy pot, pour enough cooking oil to cover your wings. Bring your oil to a temperature of 375°. (Use a thermometer for an accurate temperature)

When your oil is heated add your wings in batches. Don’t overcrowd the pot! I usually do 6 or 8 in a large pot, depending on the size of the wings. Make sure that you allow the oil to come back to 375° between batches.

Fry the wings for about 8 – 10 minutes. They will have a nice golden brown look to them when they are done. Remove wings and place them on a paper towel lined plate to drain off any extra oil.

While your wings are frying, mix the butter and Frank’s Red Hot together in a bowl. Go ahead and give it a taste to see if you want to add more hot sauce, maybe you want more of a garlic flavor, or maybe add some more black or cayenne pepper to amp up the heat.

Using tongs, place your wings in the sauce and roll them around until they are completely coated.