The first time I made restaurant-style buffalo wings at home, I discovered the secret that sets great wings apart: the sauce.

I f you’re wondering how to cut whole chicken wings into individual flats and drumettes, then you have come to the right ...

Remove marinade from heat; cool to room temperature. Place chicken drumettes in 15x10x2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.

To remove any odor from the chicken, soak the drumettes in milk for about 30 minutes. Meanwhile, prepare marinade. Rinse the drumettes, then marinate for 20 minutes. In a plastic bag, add the ...

Separate the wingettes and drummettes by cutting through the chicken wing joints with a sharp knife, then remove the wing tips and discard. Set aside in a large bowl. Blitz the onion in a food ...