Buttermilk Fried Chicken Wings Recipe
served with Poblano ranch sauce (5 pcs)
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Ingredients
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Chicken Wings
Poblano Ranch Sauce
Method
Preparation of Chicken Wings
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Whisk until well mixed. Add the chicken wings to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare for Frying
After marinating, remove the chicken wings from the buttermilk and let the excess drip off. In a separate bowl, add the all-purpose flour. Dredge each wing in the flour, coating them evenly, and shake off any excess flour.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 4
Fry the Wings
Carefully add the coated chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 10-12 minutes or until they are golden brown and crispy, turning occasionally for even cooking. Use a slotted spoon to remove the wings and place them on a plate lined with paper towels to drain excess oil.
Preparation of Poblano Ranch Sauce
- 5
Roast the Poblano
Char the poblano pepper over an open flame or under a broiler until the skin is blistered and blackened. Place it in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove the seeds, and chop finely.
- 6
