Fried Chicken with Spicy Garlic Sauce?

I gave this popular Clifton Springs Buffalo Wings recipe from a shot and they were a hit at a party.  I enjoyed them myself, so I wondered how well they would work with larger pieces of chicken.  They turned out very well.  Check out the recipe from the link.  I added some white pepper to give it a little more “dry heft.”  I’m not sure if that’s what I would call it, but I do like it.  I cooked the chicken drum and thighs at 400˚F for 20 minutes on each side.

Drizzled in garlic/ginger/hotsauce goodness.

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