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1. Heat oil in a pan. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the not-butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. Cut tofu blocks into squares - 1lb. yields approx 24 nuggets. Ideally, you should then freeze and then defrost them. This will make the tofu spongy and easier to work with. If you don't have time to freeze and defrost (or think that is silly), you can instead press the squares to squeeze out water before the next step
3. In a bowl, mix together the flour, paprika, cayenne pepper and salt. Lightly sprinkle some of the flour mixture into the bottom of a non-porous 9x13 baking pan. Add 10-15 chunks of tofu to bowl of flour mixture - toss with slotted spoon and then transfer to baking pan. Repeat until all nuggets are coated. Cover tray and refrigerate for 60 to 90 minutes.
4. Fry coated tofu in hot oil for 10 minutes, or tofu is brownish and crispy. Strain out tofu, and place in a serving bowl. Repeat until all tofu is fried and delicious. Pour on hot sauce mixture and stir together. Serve.
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