Steam chicken wings until an internal temperature of 165°F (74°C) is reached. Hold refrigerated for service.
In a bowl, whisk together buffalo wings sauce and gold BBQ sauce. Hold refrigerated until service.
Service
Set fryer to 375°F (190°C). For each serving, toss 1 pound (500 grams) wings with 2 tablespoons (30 ml) of cornstarch until well coated. Fry until golden brown.
Drain wings and place in a bowl. Toss with 1/2 cup (125 ml) of sauce. Serve hot with additional sauce and desired accompaniments.
CHEF's TIP!
These chicken wings are also great baked, roasted, grilled and even braised - even if they are not "fried" they are fabulous and full of flavour!
