[Insert life story here]

Buffalo Sauce:

1 C Franks Hot Sauce

1/2 C Butter (Salted)

1/3 C Brown Sugar

1/2 tsp Black Pepper

In a pan bring the Franks to light simmer stirring frequently. Add the brown sugar and stir until dissolved. Remove from heat and slowly whisk in the butter and pepper until sauce is smooth.

Pour into container and let cool at room temp. When not using store in fridge

Using whole wings we are going to need to make a couple cuts

Here

And here

Hold the knife firm and cut through the joint of the tip and the flat

It should go through without much resistance

The joint between the drum and flat can be a little trickier to find. If you are getting a lot of resistance move the knife closer to the flat to find where they connect. You should never have to put all of your weight into this cut, if it is too hard and you can’t get through you are on the bone.

Ain’t no thing but a chicken wing!

After separating the sections of the wing make sure to check for any bits of cartilage that may have gotten shaved off when cutting and throw out. You don’t want to be eating that

In a bowl mix together 1/4 cup corn starch, 1/2 tsp garlic powder, and 1/2 tsp onion powder

Toss wings in the cornstarch mix until well coated. Remove any excess cornstarch and fry in oil at 350 degrees for 10 – 12 minutes until crispy and chickens internal temp reaches 165 degrees

Remove from oil and place in a bowl. Got damn them things crispy!

Pour sauce over wings and toss until well coated

Enjoy with a side of blue cheese! Or ranch I guess…