Buffalo Chicken Wings 

Ingredients: Two cups all-purpose flour, One half teaspoon fine salt, One half teaspoon cayenne, One teaspoon ground pepper, One teaspoon of chili powder, Vegetable oil for frying, Two pounds chicken wings, split at the joint, wingtips removed and discarded, One half cup unsalted butter, melted; Two tablespoons freshly squeezed lemon juice, One quarter cup hot sauce, or to taste, Prepared blue cheese or ranch dressing.

Preheat the oven to 400 degrees F.

 Preparation: In a large bowl, whisk together the flour, salt, cayenne and chili powder. In a large heavy-bottomed pot, pour in the oil to a depth of two inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Working in batches, dredge the wings in the flour mixture and fry until lightly browned, about ten to twelve minutes per batch. Using a slotted spoon, transfer the wings to a paper towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)  

In a large bowl, combine the butter, lemon juice, and hot sauce. Toss the fried wings in the hot sauce mixture. Transfer the wings, with the sauce, to a large foil-lined baking sheet, or 2 small ones, and bake, turning the wings occasionally, until crispy and they have absorbed most of the sauce, about 35 minutes.  

Transfer the wings to a serving platter and serve with the blue cheese or ranch dressing.