Moonshine’s Boston’s Best Buttermilk Fried Chicken Wings Recipe
Served with Poblano Ranch Sauce
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Ingredients
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Chicken Wings
Poblano Ranch Sauce
Method
Prep Chicken Wings
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. 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.
Cook Chicken Wings
- 2
- 3
Coat the Wings
Remove the chicken wings from the marinade, allowing excess liquid to drip off. Dredge each wing in the flour until fully coated. Shake off any excess flour.
- 4
Fry the Wings
Carefully place the coated chicken wings in the hot oil, frying in batches to avoid overcrowding. Fry for 10-12 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 5
Drain and Serve
Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Prepare Poblano Ranch Sauce
- 6
Roast the Poblano
Char the poblano pepper over an open flame or in a broiler until the skin is blistered and blackened. Once charred, place it in a bowl and cover it with plastic wrap for 10 minutes to steam. Peel off the skin, remove the seeds, and chop finely.
- 7
Mix the Sauce
In a mixing bowl, combine the chopped poblano pepper, ranch dressing, sour cream, lime juice, fresh cilantro, and salt to taste. Mix well until smooth and creamy.
