Step-by-Step Instructions

1. 1.Prepare Chicken for Frying

   In a large bowl, combine 100g all-purpose flour, 1 tsp salt, 1 tsp ground black pepper, 1 tsp ground cayenne pepper, and 1 tsp sweet paprika. Add the 1 kg chicken wings and mix thoroughly with your hands until each wing is well coated. Let them rest in the refrigerator for at least 1 hour.

2. 2.Fry the Chicken Wings

   Remove any excess flour from the chicken wings. Heat 500ml of sunflower oil in a deep pan or pot over high heat until very hot. Carefully place the chicken wings in the hot oil, frying in batches to avoid overcrowding the pan. Fry for 6-7 minutes, or until they are golden brown and cooked through.

3. 3.Drain Fried Wings

   Once fried, remove the chicken wings from the oil using a slotted spoon or tongs. Transfer them to a plate lined with paper towels to absorb any excess oil. Set aside.

4. 4.Melt Butter for Sauce

   In a separate pan, melt 100g of unsalted butter over medium heat until fully liquid and bubbling.

5. 5.Add Hot Sauce

   Pour 200ml of your favorite hot sauce into the melted butter. Stir well to combine.

6. 6.Season and Reduce Sauce

   Add 1 tbsp of white vinegar, 1 tsp of garlic powder, 1 tsp of ground cayenne pepper, and 1 tsp of sweet paprika to the sauce. Mix thoroughly and allow the sauce to simmer gently for a few minutes, reducing slightly until it thickens to your desired consistency.

7. 7.Coat the Wings

   Add the previously fried chicken wings directly into the pan with the buffalo sauce.

8. 8.Toss and Serve

   Toss the wings using a spoon or tongs until they are very well coated with the buffalo sauce. Ensure every piece is generously covered. Plate the buffalo wings, garnish with chopped fresh parsley and sesame seeds, and serve immediately while hot.