Spicy, Sauceless Chicken Wings

I'm really excited because I just came up with my newest chicken wings recipe. First of all, it's fried and has got a good kick and is all made in one bowl so this is what I came up with. This came from my love for Buffalo wings as well as the awesome double-frying idea of Korean fried chicken so this is what I came up with.


Ingredients:
- 4 pounds chicken drummettes
- 1 cup (more or less) your favorite buffalo sauce
- 2 eggs
- 1 cup all purpose flour
- 1 cup corn starch
- 3 tbsp garlic powder
- 3 tbsp paprika
- 3 tbsp chili powder (more or less based on your taste)
- 2 tbsp salt
- 1 tbsp pepper
- Oil to fry


Clean, dry, and place all your drummettes into a large bowl. Pour the buffalo sauce over the chicken. You can put in less or more buffalo sauce based on your taste and how spicy or not spicy you want this to be. Alternatively, you can also just omit the buffalo sauce or use your 3/4 cups of your favorite BBQ sauce diluted with 1/4 of water. Just use your imagination. Your chicken will marinate and will give the wings and awesome sauceless kick. Just make sure all the chicken is well coated with the sauce.

After marinating for as long as you want (anywhere between 30 minutes to 2 days - just remember to refridgerate), add the rest of the ingredients except for the oil and mix very well. This is best done with your hands. When well mixed, you'll be left with a goopy, messy, clumpy mix. Don't forget to wash your hands after handling poultry! At this point, heat up your oil to about 375-400 degrees. Although the heat is a bit high, once the chicken is added, the heat of the oil will drop a bit. Fry the chicken in batches and remember not to crowd the pan with too much chicken. After about 3-5 minutes, the chicken is ready to be flipped. It should only take 1-2 minutes on the opposite. Take the chicken out of the oil and finish the rest of the chicken. Once all of the chicken has been fried, re-fry the chicken for another minute or two. After the chicken has had a chance to settle, re-frying them adds an extra layer of crispness.

Note: When it comes to frying, you have two choices. You can heat up a huge pot and do it deep-frying style or you can do what I did: a wide, shallow pan filled with an inch of oil. If you do the pan technique, you will need to flip the chicken, but if you deep fry it, you won't need to flip, obviously. In between batches, take the time to scoop out any tiny bits of the batter that has fallen into the oil to prevent burning. If you want, you can eat the chicken just the way it is or drown them in 1/4 cup of butter mixed with 1 cup of buffalo sauce. More butter for a more mild sauce and you can omit the butter for a crazy kick.

Enjoy.