heat canola or veggie oil in a large pan about 1-2 inches worth for frying

clean all chicken wings under luke warm water after rubbing down with salt. rinse really good!

cut wings by separating the drum and wing. cut off and discard the small extra part of the wing so all you have is the wing itself.

lay chicken flat on a chopping board side by side. pat down with paper towel to dry

season all chicken evenly on one side with all seasons. then flip them all over and repeat

once all chicken is seasoned check oil and make sure its nice and hot. ready for frying

place chicken in hot oil. skin down first. if oil is too hot turn down heat but just a little. fry on one side untill golden brown. flip the chicken and repeat

place all cooked cripsy brown chicken on a separate plate over a paper towel to soak up the extra oil

TIP: Don't like hot wings? use this recipe to make simple fried chicken wings. just as good to eat without the hot sauce!

cook all the chicken wings and drums

once complete in a separate wok or big frying pan heat your butter and partly coat pan.

toss all cooked chicken into the wok or fry pan and stir around. coating the wings with the butter. (add more butter if needed)

once coated pour wing sauce over the wings use about half the bottle. you do not need to use the full bottle. stir wings in sauce.

add your chili paste for that extra heat you love!

toss everything around for 2 min. remove and place on a plate. ready for eating!

steps 12-15 should be quick! don't let your wings sit in the sauce for too long. simply pour in sauce and chili paste toss and remove from heat. that way you keep your wings nice and crispy! you don't need much sauce also. just enough to coat all your wings ♡