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Ingredients
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Chicken Wings
Marinade
Breading
Frying
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Whisk until well mixed. Add the chicken wings to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Breading
- 2
Prepare the Breading
In another bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix until evenly combined.
Frying
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 4
Coat the Chicken
Remove the marinated chicken wings from the refrigerator. One at a time, take each wing and dredge it in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated wings into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 6
Drain and Serve
Once cooked, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving.
