Southern-Style Buttermilk Fried Chicken Wings

Name: Southern-Style Buttermilk Fried Chicken Wings
Total time: 170 min
Yield: 2 servings
Ingredients: 1/2 large white onion, chopped; 8 cloves garlic, crushed; 2 tbsp Sriracha hot sauce; 1 tbsp kosher salt; 2 tsp ground black pepper; 2.5 cups buttermilk; 4 lbs chicken wings; 2 cups all-purpose flour; 2 tbsp kosher salt; 1 tbsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp lemon zest; 1 tbsp ground black pepper; 3 tsp dried oregano; 3 tsp cayenne pepper; 1 tsp baking powder; 1 tsp dried sage; 1 tsp dry mustard; 8 cups peanut oil, for frying

Experience the bold flavors of the South with these tangy buttermilk fried wings. Delight in their perfect balance of tang and heat as you savor their crunchy exterior.

Recipe Info

Prep Time

170 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories266kcal

carbohydrates17g

fat17g

protein11g

sodium1255mg

Dinner Appetizer Southern

Ingredients

1/2 large white onion, chopped

8 cloves garlic, crushed

2 tbsp Sriracha hot sauce

1 tbsp kosher salt

2 tsp ground black pepper

2.5 cups buttermilk

4 lbs chicken wings

2 cups all-purpose flour

2 tbsp kosher salt

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp lemon zest

1 tbsp ground black pepper

3 tsp dried oregano

3 tsp cayenne pepper

1 tsp baking powder

1 tsp dried sage

1 tsp dry mustard

8 cups peanut oil, for frying

Directions

In a large bowl, combine onion, garlic, hot sauce, salt, and black pepper. Add buttermilk and stir until the mixture is well dissolved.

Remove wing tips using kitchen shears, if desired. Add wings and toss them in the buttermilk mixture until well coated.

Cover the bowl and refrigerate for at least 2 hours or up to 4 hours.

In a separate bowl, whisk together flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.

Drain the excess buttermilk from wings.

Dredge wings in the flour mixture and transfer them to a wire rack.

Allow wings to rest for 10 to 15 minutes.

While the wings are resting, heat peanut oil in a deep-fryer or large saucepan to 375°F (190°C).

Carefully drop wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the center, about 5 minutes.

Transfer wings to paper towels. Lightly season with salt while still hot.

Repeat the frying process with the remaining wings.