I did the following: dried off the wings, dredged in some chili spices mixed with salt, then dredged in flour, knocking off the excess. Let them sit for about ten minutes to allow the salt to draw out any excess moisture, then rolled them in flour again. Fried in shallow oil about five minutes per side and tossed in a 1:1 Frank’s/butter mix. They were excellent, but could have had more heat.