2-1/2 pounds of cleaned chicken wings
1 Cup of flour
2 Tablespoons of cornstarch
2 teaspoons of baking powder
1 Cup of water
2 teaspoons of red pepper flakes
1 teaspoon of cayenne pepper
1 teaspoon of black pepper
2 Tablespoons of Tony Chachere’s Cajun Spice
Oil for deep frying
Clean and separate the wings at the joints, discarding the tips. Heat the oil in a large fry pan while you mix the batter in a bowl large enough to dip the wings in. Coat the wings well with the batter and drop into the hot oil. Fry until golden brown, remove, and drain on paper towels.
Serve while hot.