Instructions

• Make the spice rub: in a small bowl combine 1 1/2 teaspoons paprika, 1 teaspoon brown sugar, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon lemon pepper, and 1/2 teaspoon poultry seasoning; stir to combine.
• Place the 12 chicken wings (cut apart at the joint and wing tips discarded) in a 9×13-inch baking dish. Pat the wings dry with paper towels, sprinkle the spice rub evenly over them, and turn the wings to coat all sides. Cover the dish with plastic wrap and refrigerate for at least 1 hour.
• In a medium bowl, whisk together the 3 eggs and the hot sauce listed in the ingredients until blended.
• In a shallow dish, combine the 2 cups all-purpose flour and 1 teaspoon salt; stir to mix.
• Pour vegetable oil into a Dutch oven (or a deep, heavy pot) to a depth of about 1 1/2 inches. Heat the oil to 350°F (use a thermometer to check the temperature).
• Working in batches to avoid crowding, dip each seasoned wing into the egg-hot sauce mixture, letting excess drip off, then dredge it in the flour mixture, pressing lightly so the flour adheres. Shake off excess flour.
• Fry the wings in the hot oil (half the wings or as many as fit comfortably) for about 8 to 10 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F). Use tongs to transfer cooked wings to a paper towel–lined plate to drain.
• Repeat frying with the remaining wings.
• Serve the wings hot with ranch or blue cheese dressing, if desired.