To make the Buffalo Sauce: in a sauce pan, melt the butter then add the minced garlic and sweat. Add the hot sauce, Worcestershire sauce and honey. Stir and simmer for a minute, (add a little water if needed to adjust the consistency). Take off heat and set aside.
Mix the flour with paprika, salt and pepper in a bowl.
Coat the chicken wings with the flour mixture.
Heat cooking oil in a deep-frying pan until hot and deep fry the wings for 8-10 minutes (until golden brown). Lift the fried wings from the oil and drain on a paper towel to remove excess oil.
Toss the chicken wings in the Buffalo sauce to coat.
In a sauce pan, add the cooking cream and bring it to a boil. Lower heat and stir in the grated KRAFT cheddar cheese and cheese spread Original, let it melt and simmer until the sauce thickens. Season with salt, pepper and cinnamon powder.
Drizzle some of the sauce on the Buffalo wings and serve the rest on the side.
- Chicken wings (cut in half, discard winglets) - 20 pieces
- Cooking oil - for frying
- Flour - 340g (1 cup)
- Paprika, salt and pepper - as required
- Worcestershire sauce - 2 tbsp
- Butter - 1 tbsp
- Hot sauce - 3 tbsp
- Honey - 1 tbsp
- Garlic (minced) - 2 cloves