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 375 degree oil for 13 minutes, turning once or twice.
Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken.
Recipe Notes
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio: