Clean the wings from any remaining feathers or left over fat. You can leave the skin.
Cut each wing into 2 parts – cut at the joint. Then remove the “little tail” at the tip of the wing.
Place all the wings in a small saucepan and fill with water to cover and some and seal the pot.
Bring to a boil then lower the heat to almost off for another 3 minutes and close.
Drain the water and wait for the wings to cool off.
When the wings are cold, place them in a bowl.
In a small bowl, mix the flour with paprika, garlic and chili.
Pour the flour mixture over everything and (with your hands!) make sure that all the wings are coated on all sides.
Warm the oil and fry the wings until brown and transfer them to paper towels.
In a pan - Melt the butter (or heat the oil).
Add the barbecue sauce, sweet chilli, vinegar and Tabasco and mix very well until everything is united.
Put the wings in the pan - Whip and mix until all the wings are covered with sauce from all directions - and continue to fry for another minute and a half.
They are ready! Enjoy!
Best served with fries, onion rings, or nachos.