In a container, combine the chicken wings with the chopped garlic, long green pepper, scallions, juice of key lime, red pepper flakes, 1 tsp of salt, and 1 tsp of black pepper. Mix everything together, cover the container, then marinate the whole thing in the fridge for 2-3 hours or overnight.
After the marinating process, put the flour in a ziploc bag, season with the remaining salt, black pepper, chili powder, and cumin. Shake shake shake. Put 8 to 10 chicken wings at a time in the bag, shake to coat evenly. Do this in batches.
Heat up oil in a pan. Once hot, slowly drop the breaded chicken wings. Cover the pan to that side of the wings for 10-15 minutes. Flip the wings to fry the other side. Place the cooked wings in a strainer with a bowl underneath to catch the excess grease. Repeat the process to cook the rest of the wings.
Once all the wings are fried, melt butter in a another pot. Add the Texas Pete hot sauce. Stir together then add the fried chicken wings. Stir gently to coat the wings with the hot sauce.
