Deep-Fried Hot Wings and Drumettes

1. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Line a large bowl with paper towels.

2. Whisk one bottle hot sauce, eggs, and water together in a bowl until smooth. Place flour into another bowl.

3. Season chicken with garlic powder, salt, and pepper. Dip one piece into hot sauce mixture, then lift up so excess liquid drips back into the bowl. Toss in flour to coat on both sides, then place onto a plate. Repeat with remaining chicken.

4. Working in batches, fry chicken in hot oil until meat is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in the lined bowl and season again with salt.

5. Heat remaining hot sauce and butter in a saucepan over medium-high heat until butter melts. Whisk until smooth.

6. Remove paper towels from the bowl and pour butter sauce over chicken; toss to coat.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.