Step-by-Step Instructions

1. 1.Prepare Chicken Wings

   Clean the chicken wings by removing any remaining feathers. Cut each wing into three parts: the drumette, the flat, and discard the wing tip by cutting at the joint.

2. 2.Prepare First Dry Coating

   In a tray, combine 300g of flour, 2 teaspoons of sweet paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of cumin, 1/2 teaspoon of dill, 1/2 teaspoon of thyme, 1 teaspoon of black pepper, and 2 teaspoons of salt. Mix all ingredients thoroughly.

3. 3.Coat Wings (First Dry)

   Add the cleaned chicken wings to the spiced flour mixture and coat them thoroughly, ensuring each piece is well covered.

4. 4.Prepare Batter

   Add approximately 150-200ml of cold water to the remaining spiced flour mixture in the tray. Whisk until it forms a consistency that is semi-liquid and semi-thick, like a smooth batter.

5. 5.Coat Wings (Batter)

   Add the dry-coated chicken wings into the prepared batter. Mix them thoroughly with your hands until all wings are completely covered in the batter.

6. 6.Marinate

   Cover the tray with plastic wrap and refrigerate for a minimum of 1 hour to allow the flavors to meld.

7. 7.Prepare Sauce

   In a pot, melt 90g of butter over medium heat. Add 200g of ketchup, 2 teaspoons of cayenne pepper powder, and 16 drops of Lea & Perrins Worcestershire sauce. Stir well to combine all ingredients. Add Tabasco sauce to taste.

8. 8.Prepare Second Dry Coating

   In a separate bowl, combine 300g of flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of curry powder, 1/2 teaspoon of cumin, 1/2 teaspoon of dill, 1/2 teaspoon of thyme, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Mix all ingredients thoroughly.

9. 9.Coat Wings (Second Dry)

   Take the marinated chicken wings from the refrigerator, remove them from the batter, and coat them thoroughly in the second dry mixture.

10. 10.Fry Wings

    Heat abundant olive oil in a deep pot. Once the oil is hot, carefully place the double-coated chicken wings into the oil. Fry for approximately 6-7 minutes, or until golden brown and crispy.

11. 11.Drain Excess Oil

    Remove the fried chicken wings from the oil and place them on a plate lined with absorbent paper to drain any excess oil.

12. 12.Combine with Sauce

    Place the pot with the prepared sauce back on the stove over low heat. Add the fried chicken wings to the sauce.

13. 13.Coat Wings in Sauce

    Stir the chicken wings in the sauce until they are completely and evenly coated with the buffalo-style sauce.

14. 14.Serve

    Serve the spicy chicken wings immediately and enjoy their crispy texture and flavorful coating.