Buffalo Wings

Method

1. Whisk the flour, paprika, cayenne and salt together in a large bowl.
2. Add the wings and toss until evenly coated. Arrange them in a single layer in a 23 × 33 cm (9 × 13 inch) glass baking dish, cover and refrigerate for 1–1½ hours.
3. Pour about 2.5 cm (1 inch) of oil into a deep, heavy frying pan, just enough to cover the wings, and heat to 190°C (375°F).
4. Meanwhile, for the sauce, put the butter, hot sauce, pepper, garlic powder and MSG in a small saucepan over low heat. Stir until the butter melts and everything is well combined. Take off the heat and set aside.
5. Fry the wings for 10–15 minutes, until they start to crisp and brown, keeping the oil at temperature. Drain on paper towel or a wire rack.
6. Drizzle the sauce over the wings on a platter, or toss them together in a bowl until coated.