Perfect for game day or any occasion, these buffalo-style chicken wings are crispy, full of flavour, have a little kick, and offer a Portuguese twist.
In a sauce pan, melt 1/2 cup of unsalted butter over medium heat.
Add the peri peri sauce, garlic powder, paprika, 1/2 tsp salt, Worcestershire sauce and apple cider vinegar.
Raise the heat to medium high and bring to a boil.
Lower the heat and whisk for about 2 minutes. Set the pot aside.
Separate each of the whole wings into 3 pieces... drumlets, winglets and tips. Discard the tips.
Place the drumlets and winglets in a large container with a lid.
Add 1 tsp of salt and 1 tsp of black pepper over the chicken.
Place the lid on the container and shake well to coat the wings with seasoning.
Remove the lid, add the flour and replace the lid.
Shake well until all the wing pieces are coated with flour. Set the coated wings aside in the fridge.
Turn the oven on and set it to 200 ºF
Heat the oil in the fryer (or other cooking vessel) to around 355 ºF give or take 5 ºF. Too much hotter will burn the wings before they're cooked on the inside, and too much cooler will make the wings soggy.
Once the oil is ready, place the wings in the oil, without over crowding the wings. We fried our wings in three batches.
Fry the wings for about 8 minutes. *See notes for more information before frying.
Place the cooked wings on a paper towel-lined serving dish to soak up some of the excess oil.
Transfer the wings to an oven safe serving dish and place the dish in the oven to keep the wings hot while cooking the remaining wings.
Repeat the last three steps until all the wings are fried.
Reheat the wing sauce a touch on low for 2 or 3 minutes.
Place all the cooked wings in the same large container that was used to toss the wings in the flour (make sure it's washed and dried before adding the cooked wings).
Pour the wing sauce over the wings and place the lid tightly on the container.
Toss the wings until they're completely coated.
Pour the wings onto a serving dish and serve hot. Enjoy!