Serves 2 (American sized portion)
Prep time: 10 minutes
Cooking time 10-12 minutes
Tongs or slotted spoon/spatula
Deep sided pan or deep fryer
Kitchen Shears or sharp knife
Heat proof bowl
Kitchen thermometer (if not using a deep fryer)
10-12 whole chicken wings jointed
1 liter of oil (sunflower, vegetable, canola but not olive oil)
Buffalo Wing Sauce:
¼ cup butter
¼ cup Frank’s Red Hot
Dash Worcester Sauce
Heat oil in pan to 375F or 180C
While oil is heating, place wings on a paper towel and dry thoroughly (if there is any water on the wings it will cause serious popping). Once oil is at the correct temperature, carefully add the chicken pieces ensuring that they do not touch. You may need to fry the chicken in multiple batches. Fry for 10 – 12 minutes or until skin is crisp and chicken is cooked through.
While the chicken is frying in a large heat proof bowl add all sauce ingredients. Set aside.
When chicken is cooked remove from oil with tongs and place on paper towel to drain. While the chicken is draining, place sauce ingredients in microwave for 1 minute or until butter is completely melted. Remove from microwave and stir and toss chicken into bowl. Toss chicken around in sauce until completely coated.
Serve wings immediately.