- 2 kg chicken wings
- oil for deep frying
- hot sauce and butter to supply
How to Make It
- Cut the wings of the last phalanx (the phalanx does not need, it is possible to cook the broth) and cut at joint into two parts. Salt on all sides, let soak at least 1 h at room temperature or up to 24 hours in the refrigerator.
- Dry the wings. Heat the oil for deep frying up to 130 °C and fry them 20 min. Then place on paper towels and cool completely (at this point, the wings can be frozen and then fried without defrosting).
- Heat the same oil for deep-frying to 200 °C and fry wings in batches until browned. Ready wings drain on paper towels, then place in a deep bowl, pour melted butter, sprinkle with hot sauce and shake to skin was covered with this mixture. Serve immediately.