Combine the chicken wings and ¼ cup cornflour in a bowl. Ensure the chicken is coated completely and evenly.
Transfer the chicken wings on a rack and refrigerate for 20 minutes.
In another bowl, take the all purpose flour, and add the remaining cornflour, garlic powder, paprika, black pepper powder, salt, and baking powder. Combine the dry ingredients.
Start adding water gradually and whisk the flour mix. Make sure you whisk and add the water at the same time. This will help break any lumps and give a smooth mixture. The batter will be slightly runny.
Heat the oil for frying.
Coat the chicken in the flour batter and fry for 8-10 minutes or until golden brown.
Drizzle the chicken with some HOC buffalo sauce and toss to coat evenly.
Your crispy buffalo wings are now ready! You can serve them with ranch dressing or any dip of your choice.
Prep time 45 Mins.
Serve for 3-4