Buffalo wings are the best when it's spicy, crispy on the outside yet tender inside. Have you tried one of those? If not, try this simple yet satisfying recipe today and indulge with your cravings! —Mr. Hugh's Kitchen
If you purchased chicken wings uncut into drummettes and wingettes, cut them first. (Drummette is the upper portion of the chicken wings, wingette is the flat part, wing tip is the tip, of course.)
Make sure that the wings are dry before adding anything. You may dab them with tissue paper to ensure it is dry.
Once dried, put the chicken wings into a bowl and season them with salt, paprika and pepper according to your preference.
Heat a pan with oil. The oil should be very hot before putting in the chicken wings to fry. Fry the wings until golden brown, remove from heat and put them into a strainer to drain out excess oil.
After frying all the parts, you may now make the sauce. In a sauce pan, put hot sauce and let it boil in low heat.
When little bubbles start to appear, add honey. Stir occasionally to prevent from burning. Let it simmer for 1 minute.
Turn off the heat. Add butter and continue stirring. Make sure the butter is completely melted.
Mix the fried wings with the sauce. You may toss them in sauce (in a big bowl) or just simply place the wings into a big bowl and stir gently. Buffalo wings is best served with blue cheese or sour cream! Or as a Filipino, simply with hot steamed rice!