Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken
from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces
are cut. Serve with Ranch dressing.
Preheat oven to 400° and place a wire rack over a baking sheet.
In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.
Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
In a small saucepan, whisk together SoCal Hot Sauce Hot Redand
honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings
to a bowl and toss with sauce until completely coated. Return wings to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes.
Serve with ranch and vegetables.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl.
Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate
breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.