Buttermilk Fried Chicken Wings
Ingredients
Buttermilk Marinade
- 3 cups homemade buttermilk (3 cups whole milk and 3 TBSP Cane Vinegar)
- 2 tbsp Chicken Seasoning
- 1 tbsp freshly ground ginger
- 4 cloves garlic (minced)
- 1 med. Onion chopped
- 1 tsp kosher salt
- 2 pounds medium chicken wings
Flour Dredge
- 2 cups all-purpose flour
- ½ cup corn starch
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the buttermilk with the chicken seasoning, salt, ginger, onion, and garlic. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate overnight.
- In a large bowl, combine the flour with the onion powder, garlic powder, ginger powder, salt, smoked paprika and cayenne and stir to combine.
- Set a rack on a baking sheet. Remove the chicken from the buttermilk mixture, letting the excess drip back into the bowl. Coat the chicken in the flour mixture, shaking off excess flour. Transfer the coated chicken to the rack and let stand for 30 minutes or until it comes to room temperature.
- In a deep skillet, heat 3 inch of oil to 350°. Set another rack over a baking sheet. Fry the chicken wings in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 9 to 12 minutes. Transfer the chicken to the rack and let stand for 5 minutes before serving.
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