Everyone has their own style of Buffalo wings, and at Brother Jimmy's they add cayenne and chili powder for an extra dose of heat in the hot sauce.
Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Then cut the wing in half at the joint.
In a large bowl, combine the salt, white pepper, chili powder, paprika, and granulated garlic. Add the wings and the 1 tablespoon of oil. Toss together to coat the wings. Cover and marinate in the refrigerator for 1 to 2 hours. About 15 minutes before you’re ready to bake the wings, pull them out of the refrigerator and let come to room temperature.
Preheat the oven to 350 degrees. Lay the seasoned wings on a sheet pan and bake for 15 minutes.
Cool the wings completely.
Heat 5 to 6 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350 degrees. Place the wings into the hot oil and cook until crisp, 7 to 9 minutes. Depending on the size of your pot, you may need to do this in 2 batches.
Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove to a bowl and toss with the Buffalo Sauce (recipe below).
Serve with the Blue Cheese Dressing and celery sticks. Serves 6 to 8 people.
Pour the hot sauce into a small saucepan, place over medium heat, and bring to a boil.
In a small bowl, combine the sugar, cayenne, and chili powder. Whisk into the hot sauce, mixing well. Remove the pan from the heat and whisk the butter into the sauce.
Makes about 2 cups.
Place all the ingredients in a bowl and whisk well. It will keep for 2 weeks in the refrigerator in a container with a tight-fitting lid. Makes 1 ¾ cups.