Ingredients
- 2 cups buttermilk
- 2 tsp coarse kosher salt
- 2 lbs chicken wings
- 1 tsp freshly ground pepper
- 1 1/2 cups flour
- 1 Tbsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp coarse kosher salt
- 2 Tbsp buttermilk
Instructions
Whisk the buttermilk and salt together in a large container. Add the chicken wings soak for 4 hours minimum, or overnight.
In a shallow container, whisk together the flour, garlic powder, paprika, cayenne, salt and pepper. Whisk in the two extra tablespoons of buttermilk to form large clumps – these are added extra crispy bits.
Take a wing out of the buttermilk, shake gently, then coat in flour, pressing to ensure all sides are covered. Place on a tray and continue to coat all of the wings.
Heat up at least 2 inches of oil (I prefer rice bran or grapeseed) in a deep cast iron or heavy bottomed pot over medium heat until 375°.
Carefully add the coated wings to the hot oil and deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown and cooked through, 8-10 minutes.
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