Recipe courtesy of Paula Deen
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17 min
7 min
10 min
5 servings



Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degrees F.

Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil, it splatters. Cook until crispy about 10 minutes. Serve with dipping sauces.

Buffalo sauce:

8 tablespoons softened butter

8 tablespoons hot sauce

Combine butter and hot sauce. Whisk until blended.

Thai Dipping Sauce:

1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket)

1 tablespoon soy sauce

Mix chili and soy sauce until well blended.

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