Prepare the wings (700 g) for cooking as you remove the thin part at the tips. Season the wings with the salt, pepper and 1 tbs of the BBQ sauce. Leave them to rest for an hour in the fridge. 

When they have absorbed the seasonings, roll the wings in the breadcrumbs until well coated and fry them in a preheated (200°) deep fryer or a deep pot.

In the meantime, warm the ketchup (50 g) and the rest of the BBQ sauce/chilli sauce. If you want your wings hot, this is the time to add the Tabasco sauce (5 drops) and the chilli peppers (2 – cut to small pieces). Season with salt, pepper, the chilli hot red paprika and leave until well reduced.

In the end, add the honey (50g), and when the sauce becomes sticky, mix in the fried wings.

Serve the dish while it is warm and add a bowl of sour cream (200 g) to dip the wings in.