The bold flavors of the South inspired these tangy buttermilk fried wings. With the right balance of tang and heat, these wings are crunchy perfection. I bet you can't eat just one!
Ingredients:
buttermilk marinade:
½ large white onion, chopped
8 cloves garlic, crushed
2 tablespoons sriracha hot sauce, or to taste
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 ½ cups cold buttermilk
4 pounds chicken wings
seasoned flour:
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon zest
1 tablespoon ground black pepper
3 teaspoons dried oregano
3 teaspoons cayenne pepper, or to taste
1 teaspoon baking powder
1 teaspoon dried sage
1 teaspoon dry mustard
8 cups peanut oil for frying
Directions:
Combine onion, garlic, hot sauce, salt, and black pepper in a large bowl. Add buttermilk and stir to dissolve. Remove wing tips with kitchen shears, if desired. Add wings and toss until well coated in buttermilk mixture. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
Whisk together flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.
Drain excess buttermilk from wings. Dredge wings in flour and transfer to a wire rack.
Let wings sit for 10 to 15 minutes.
Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Carefully drop wings in oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in center, about 5 minutes. Transfer wings to paper towels. Lightly season with salt while still hot. Continue with remaining wings.
