Pipa K&N

Things You’ll Need
* Olive oil/vegetable oil
* White vinegar (1½)
* Garlic powder or dried garlic
* 2 teaspoons of cayenne pepper or four red chilies (seedless)
* 5 pounds ofchicken wings
* 1 egg
* Onion powder or fried onion (grind using mixer)
* 4 cloves
* 3 tablespoons of Tabasco sauce
* A bottle of beer
* Flour
* Sesame seeds
* 1 tablespoonof salt to taste
Method of Preparation
* Take a bowl and mix up the egg with the white vinegar and olive/vegetable oil, into a nice consistency.
* Add in the Tabasco sauce, ground/powderedonions, cloves and garlic.
* Add the salt in to taste your dip balance.
* Keep that aside, and start cutting up your 5 pounds of chicken wings (rinsed well).
* Cut them between the joint,so that you can have a good helping of many pieces.
* In a separate bowl, mix in the beer, flour and sesame seeds. The beer helps in coating the chicken wings in a nice crunchy batter.
* Dip inthe chicken wings and deep fry one batch at a time, to avoid overcrowding.
* While that sizzles away, add in the chilies or cayenne pepper, whichever you have on hand/prefer, to the previousmixture of the white vinegar, egg and oil olive/vegetable oil.
* If you don’t want to deep fry the chicken covered in batter, mix all the ingredients above into a single bowl (minus the flour andbeer), and dip the chicken in it.
* After that, you can place it in fridge to marinate for a couple of hours, before you set it in the oven.
* Keep it at a temperate of about 500o F, for about anhour and 10 minutes.
There you have it! Buffalo wings baked/fried to a crispy finish. You can eat it with side of a generous helping of olives, French fries or mashed potatoes. Now that you areequipped with knowing how to make the buffalo wing sauce recipe from scratch, you can use it to coat any meat or even as a dip for ready-to-eat nuggets, potato wedges, onion rings, chicken fingers, fish...