Ingredients

• 20 whole chicken wings, washed well and patted dry
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon cayenne pepper
• 1 recipe Sunny's Sauce, recipe follows
• Blue Cheese Dipping Sauce, recipe follows, for serving
• 1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)
• 1 cup (2 sticks) melted butter, at room temperature
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons dried basil leaves
• 1 cup crumbled blue cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
3. Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
4. Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
5. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
6. Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
7. Combine all ingredients in a large bowl and set aside until ready to use.
8. Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.