2 1/2 lbs chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
1/2 cup red hot pepper sauce
1 teaspoon cracked black pepper
1/2 teaspoon salt
6 cups vegetable oil, for frying
1 1/2 cups all-purpose flour
2 Tablespoons season salt
Blue Cheese Dipping Sauce
In a large, shallow, non-reactive bowl combine the chicken, hot sauce, pepper and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate and let marinate for at least 1 hour, and up to 3 hours.
In a heavy pot, heat the oil to 360 degrees F.
In a large mixing bowl, combine the flour and 2 tablespoons season salt. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly. Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes.
Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels. Serve immediately with Blue Cheese Dipping Sauce.