Frying and Saucing the Wings

• 1). Cut thawed chicken into bite-sized chunks.
  
  
• 2). Fill the saucepan a third of the way with oil. Turn on medium heat and put the lid on.
  
  
• 3). Put four cups of flour, 1 tbsp. of garlic salt and 1 tbsp. of pepper in plastic bag. Zip the bag and shake to mix. Open the bag. Drop a few pieces of chicken in at a time and shake. Once the chicken is completely coated, remove from the bag. Repeat with the remaining chicken chunks.
  
  
• 4). Using the slotted spoon, put two or three pieces of chicken in the hot oil. Cook until the outside turns a dark golden brown. Remove the chicken with the slotted spoon and set on the paper towel-lined plate. Repeat with the rest of the chicken chunks.
  
  
• 5). Fill the plastic container half way with chicken. Pour buffalo sauce over the chicken. Put the lid on and shake until all the chicken is coated. Remove the lid and put the coated chicken on another plate. Repeat to coat all the chicken in sauce.
  
  

Homemade Buffalo Sauce

• 1). Put the butter and brown sugar in a saucepan over medium heat. Melt the butter and stir. Do not let the butter burn.
  
  
• 2). Pour in the tomato sauce, garlic, onion powder, white pepper, chili powder, salt and oregano. The pepper, chili powder and onion powder can be omitted. Hot sauce can be added for a spicier version.
  
  
• 3). Reduce heat to low and cook until everything mixes together--about two or three minutes.