Country Fried Chicken Wings Recipe
Chimayo chile sauce, chipotle ranch, fried onions and jalapeños
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Ingredients
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For the Chicken Wings
For the Chimayo Chile Sauce
For the Chipotle Ranch Dressing
For the Fried Onions and Jalapeños
Method
For the Chicken Wings
- 1
Prepare the Chicken Wings
In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken wings, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.
- 2
Coat the Chicken Wings
In a shallow dish, place the all-purpose flour. Remove the wings from the buttermilk marinade and let excess liquid drip off. Dredge each wing in flour, ensuring an even coating.
- 3
Fry the Chicken Wings
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Fry the wings in batches for about 10-12 minutes or until golden brown and cooked through. Remove and drain on paper towels.
For the Chimayo Chile Sauce
- 4
Make the Chimayo Chile Sauce
In a small bowl, whisk together Chimayo chile powder, olive oil, apple cider vinegar, honey, minced garlic, and salt until well combined. Set aside to allow flavors to meld.
For the Chipotle Ranch Dressing
- 5
Prepare the Chipotle Ranch Dressing
In a small bowl, combine ranch dressing, minced chipotle in adobo sauce, and lime juice. Stir until smooth and set aside.
For the Fried Onions and Jalapeños
- 6
Prepare the Onions and Jalapeños
Soak the thinly sliced onions in buttermilk for 30 minutes. In another bowl, combine flour and salt.
- 7
Fry the Onions and Jalapeños
Heat vegetable oil in a deep skillet over medium-high heat. Remove onions from buttermilk, dredge in the flour mixture, and fry until golden and crispy, about 3-4 minutes. Repeat with sliced jalapeños until crispy.