INGREDIENTS :

​

​

The sauce :

​

• 1 cup blended spicy hot sauce

​

• 1/2 cup butter

​

• 1 Tbsp white vinegar

​

• 1/2 Tsp Danwood Liquid Smoke®

​

• 1 Tsp Worcestershire sauce

​

• 1 ghost pepper, chopped fine

​

• 1 Tsp garlic powder

​

• Mix all ingredients in a pan and while stirring heat to boiling point. Put aside to cool.

​

The Chicken:

​

• About 12 Chicken wings

​

• Salt

​

• Pepper

​

• Corn starch

​

• Frying oil

​

​

INSTRUCTIONS :

​

​

Cut the chicken wings in 3 pieces. If you like the tips, process them in the batch, if not, keep them for your next chicken broth.

​

While the frying oil is heating up, salt and pepper your wing pieces and mix well. Once the oil is ready, add corn starch to the chicken wing and mix well. Enough corn starch needs to be added to make a dry coating on the wing pieces. Transfer quickly but carefully the wings to the hot oil one at a time. Cook the wings until they float and are slightly golden. Remove them and let the oil drip until the wings look dry.

​

Transfer the wing pieces to a mixing bowl and add the Buffalo sauce, then mix well to coat all the pieces.

Serve them with potato wedges and/or a coleslaw. Enjoy.