Directions

• Step 1 Beat the eggs, hot sauce, and  buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 1 hour. Combine the flour and crushed blue corn tortillas. Set aside. In a large mixing bowl, combine the black pepper , cayenne pepper, onion powder, chili powder, paprika, salt, and garlic powder. Set aside.
• Step 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Step 3 Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
• Step 4 Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Remove first batch of wings from oil and sprinkle with spices. Toss wings until coated with spices. Drain on a paper towel-lined plate. Repeat seasoning process for second batch.
• Step 5 Enjoy!