Steps

1. In a bowl, combine ketchup (3 tbsp), Worcestershire sauce (1 tsp), minced garlic (from 1.5 cloves), honey (1.5 tbsp), paprika powder (2 tsp), butter (20g), and Tabasco sauce (1 tbsp). Mix well to create the American sauce.
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2. Pat the surface of the chicken drumettes (500g) dry with paper towels.
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3. Spread the skin out well so it doesn't overlap. [Key Tip!] Overlapping skin will prevent even cooking and result in less crispy chicken.
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4. Once all are spread out, cover with another layer of paper towels and gently press to further remove moisture. [Key Tip!] This extra step is crucial for removing any gamey odor.
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5. Sprinkle salt evenly over the entire surface of the dried chicken drumettes.
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6. Flip and sprinkle salt evenly on the other side as well.
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7. Generously season both sides with coarsely ground black pepper.
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8. Add a generous amount of all-purpose flour to a large bowl.
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9. Place the seasoned chicken drumettes in the bowl and coat them thinly and evenly with all-purpose flour. [Key Tip!] Potato starch can be used as a substitute, but all-purpose flour is recommended for a crispier texture. Avoid applying too much flour, as it can feel like eating batter. Shake off any excess flour.
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10. Add a moderate amount of oil to a cold frying pan and arrange the chicken drumettes skin-side down.
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11. Once all are arranged, turn the heat to low. [Key Tip!] Placing them in hot oil will cause the skin to shrink quickly. Cooking slowly over low heat from the start ensures juicy results.
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12. Once you hear sizzling from the chicken and the pan has warmed up, cover with a lid and cook over low heat for 5 minutes. [Key Tip!] High heat will draw out moisture, resulting in dry chicken.
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13. After 5 minutes, remove the lid and flip the chicken drumettes.
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14. After flipping, cover with a lid again and cook the other side over low heat for another 3 minutes.
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15. After 3 minutes, remove the lid and lightly sear any areas that haven't made contact with the pan.
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16. Once browned, remove the chicken drumettes from the pan and let them rest to finish cooking through with residual heat.
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17. Wash the frying pan, let it cool down slightly, then add the prepared American sauce to the pan and heat over low heat.
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18. Heat until the butter has melted and the sauce is simmering. [Key Tip!] High heat can cause burning, so warm it gently over low heat. Avoid boiling the sauce too vigorously, which can evaporate the acidity.
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19. Once simmering, turn off the heat and add the cooked chicken drumettes.
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20. Use the residual heat to thoroughly coat the chicken drumettes with the American sauce.
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21. Once the sauce is evenly coated, your Buffalo Chicken Drumettes are ready to serve.
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