Step 1

Season chicken wings lightly with seasoned salt.

Step 2

Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.

Step 3

Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.

Step 4

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 5

Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).

Step 6

Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.