• If you do not like breading, simply fry the wings "as is", then coat in the sauce.
• If you prefer boneless chicken "wings", just use boneless chicken breasts; slice each breast into 6 pieces.
• When doubling the recipe, you do not need to double the wet ingredients (the egg & milk).
• For the kids: serve the fried chicken wings prior to drenching in the hot sauce.

Combine flour, salt, seasoning, pepper and paprika on a paper plate (easy clean up!)

In a bowl, whisk together egg and milk.

Preheat vegetable oil in a large cooking vessel of your choice; I start at just a bit over Medium heat (one or two notches), and then lower it back to Medium during the cooking process.

Dip each piece of chicken into the egg mixture, then into the breading blend; repeat the process so that each piece is double-coated.

Carefully, with tongs, place each piece of chicken into the hot oil and fry for 5 - 6 minutes or until each piece is browned. (You may need to flip the chicken over, depending on how much oil you are using.)

As the chicken is frying, combine the hot sauce (remove the tip so it will pour out instead of shake out), butter, and vinegar. Microwave at 30 second intervals until butter has melted. Stir after each 30 seconds.

Remove chicken from oil and onto a paper-towel lined plate. Let cool a bit.

When you have finished frying all the chicken pieces, and they have cooled, place chicken into a large, zip-lock plastic bag. Pour the sauce over the chicken; seal the bag, and shake to coat the chicken.

Remove chicken from bag; pour it directly onto your serving platter.