Name: Buttermilk Fried Chicken Wings
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: White onion, chopped - ½ large; Garlic, crushed - 8 cloves; Sriracha hot sauce, or to taste - 2 tablespoons; Kosher salt - 1 tablespoon; Ground black pepper - 2 teaspoons; Buttermilk - 2 ½ cups; Chicken wings - 4 pounds; All-purpose flour - 2 cups; Kosher salt - 2 tablespoons; Paprika - 1 tablespoon; Garlic powder - 1 tablespoon; Onion Powder - 1 tablespoon; Lemon zest - 1 tablespoon; Ground black pepper - 1 tablespoon; Dried oregano - 3 teaspoons; Cayenne pepper, or to taste - 3 teaspoons; Baking powder - 1 teaspoon; Dried sage - 1 teaspoon; Dry mustard - 1 teaspoon; Peanut oil for frying - 8 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk Fried Chicken Wings

1. White onion, chopped - ½ large

2. Garlic, crushed - 8 cloves

3. Sriracha hot sauce, or to taste - 2 tablespoons

4. Kosher salt - 1 tablespoon

5. Ground black pepper - 2 teaspoons

6. Buttermilk - 2 ½ cups

7. Chicken wings - 4 pounds

8. All-purpose flour - 2 cups

9. Kosher salt - 2 tablespoons

10. Paprika - 1 tablespoon

11. Garlic powder - 1 tablespoon

12. Onion Powder - 1 tablespoon

13. Lemon zest - 1 tablespoon

14. Ground black pepper - 1 tablespoon

15. Dried oregano - 3 teaspoons

16. Cayenne pepper, or to taste - 3 teaspoons

17. Baking powder - 1 teaspoon

18. Dried sage - 1 teaspoon

19. Dry mustard - 1 teaspoon

20. Peanut oil for frying - 8 cups

How to cook deliciously - Buttermilk Fried Chicken Wings

1. Stage

Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.

2. Stage

Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.

3. Stage

Let wings sit for 10 to 15 minutes.

4. Stage

Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

5. Stage

Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.