Instructions

• Preheat oven to 350°F (175°C).
• In a shallow bowl or dish, combine 2 cups flour, 2 teaspoons seasoned salt, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon ground black pepper. Stir to mix evenly.
• Prepare 2 pounds chicken wings: if whole, cut each wing at the joints into drumette and wingette sections and discard the wing tips (or keep tips for stock). Pat the wing pieces dry with paper towels.
• Dredge the wings in the flour mixture, coating all sides; shake off excess flour. Arrange the coated wings in a single layer on a wire rack set over a baking sheet (use two racks or two sheets if needed so wings are not touching).
• Bake the wings at 350°F for 35–45 minutes, turning once halfway through, until the wings are browned and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
• While the wings bake, make the sauce: in a small saucepan combine 1 cup Frank's Red Hot Sauce, 1/2 cup butter, 1 1/2 tablespoons white vinegar, 1 teaspoon Worcestershire sauce, 1 tablespoon garlic powder, and 1/4 teaspoon cayenne pepper. Heat over low–medium heat, whisking, until the butter is melted and the sauce is smooth. Do not boil; remove from heat once combined.
• When the wings are done, transfer them to a large bowl. Pour the hot sauce over the wings.
• Toss and turn the wings in the bowl until they are fully and evenly coated with the sauce.
• Serve the wings immediately.