Crispy and Spicy Buttermilk Fried Chicken Wings Recipe
When it comes to finger food, fried buttermilk chicken wings are hard to beat; these come wrapped in the crispiest of crispy coatings and plenty of spice!
Servings 2 Servings
Calories 882kcal
Ingredients
- 10 Chicken Wings 700-750g Total
- 250 ml Buttermilk 1 Cup
- 2 teaspoon Coarse Sea Salt
- ½ teaspoon White Pepper
- 1 tablespoon Sweet Paprika
- ½ tablespoon Smoked Paprika
- 50 g Flour 5-6 tablespoon
- 25 g Cornflour 3 tablespoon
- 1 tablespoon Baking Powder
- 2 teaspoon Cayenne Pepper (push this up and down as you wish)
- 2 teaspoon Dried Thyme
- 1 teaspoon Mustard Powder
- 1 teaspoon Ground Coriander
- Oil (for deep frying)
Instructions
- Cut the chicken wings into winglets and drumettes.
- Mix the buttermilk, salt, pepper and paprika, then add the wings, mix and let stand for at least 4 hours and up to 24 hours.
- Remove the chicken from the buttermilk, scraping off any excess and place them in the large mixing bowl.
- Mix the flour, cornflour, baking powder, cayenne, thyme, mustard and coriander.
- Sprinkle this over the chicken and then stir with a spoon.
- You are not looking to completely incorporate this mix; lumps are good, and they make wonderful crispy chewy bits when fried.
- Batch fry the chicken at 170°C or 340°F for approximately 10 minutes. You need the internal temperature of the chicken to reach 72°C or 145°F. I use a large 3.5 litre (3 quart) fryer, so I can cook this in two batches. HINT: Fry the drummettes and winglets separately, because they will take slightly different times to cook.
- Keep the chicken warm in a low to moderate oven (100°C or 212°F) as you fry subsequent batches.
Nutrition
Serving: 1 | Calories: 882kcal | Carbohydrates: 54g | Protein: 28g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 45g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 3688mg | Fiber: 5g | Sugar: 4g
