Not for the faint of heart (or weak of stomach). You’ve been warned.
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
Deep-fry chicken, 8 – 10 pieces at a time, in very hot oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken.
adapted from Firehouse Chili