Boston's Best Buttermilk Fried Chicken Wings Recipe
Served with poblano ranch sauce (5 pieces).
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Ingredients
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For the Chicken Wings
For the Poblano Ranch Sauce
Method
For the Chicken Wings
- 1
Marinate the Wings
In a large bowl, combine the buttermilk and hot sauce. Add the chicken wings and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
- 4
Coat the Wings
Remove the wings from the buttermilk marinade, allowing the excess to drip off. Dredge each wing in the flour mixture, pressing to ensure a good coating.
- 5
Fry the Wings
Carefully place the coated wings in the hot oil, working in batches to avoid overcrowding. Fry for about 10-12 minutes or until golden brown and cooked through, flipping halfway for even cooking.
- 6
Drain the Wings
Once cooked, remove the wings from the oil and place them on a wire rack or paper towels to drain excess oil.
For the Poblano Ranch Sauce
- 7
Roast the Poblano
Char the poblano pepper directly over a flame or under a broiler until the skin is blistered and blackened. Remove from heat, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. Once cool, peel off the skin, remove seeds, and chop finely.
- 8
Mix the Sauce
In a medium bowl, combine the ranch dressing, chopped poblano pepper, lime juice, garlic powder, and salt. Mix until smooth and well combined.
- 9
Chill the Sauce
Cover the sauce and refrigerate for at least 30 minutes to allow flavors to meld before serving.
