spicy chicken wings
- Reviews 2
Ready In: 5 hrs
Yields: 5 lbs bulk wings
Ingredients
Breading Ingredients
- 4 cups unbleached all-purpose flour
- 2 cups Wondra Flour
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
Marinade Ingredients
- 16 ounces buttermilk
- 4 tablespoons chili powder (or to taste)
- 1 tablespoon Tabasco sauce (or to taste)
- 1 tablespoon Hungarian paprika
- 1 teaspoon cayenne pepper (or to taste)
- 2 packages instant chicken broth (Wylers)
Deep Fryer Ingredients
- peanut oil (to fryer specification)
Directions
- Desegment chicken wings at the joints discarding the tips.
- Place the wings in a large plastic bag.
- In a large bowl, combine the buttermilk and dry marinade ingredients whisking together.
- Pour marinade over the wings and marinate for 4 hours.
- For the breading, sift the ingredients in a large bowl breaking up any lumps and mixing well.
- Five minutes prior to frying, start to bread the wings using the two-hand method, one hand for wet and one hand dry.
- Place the coated wings on a platter allowing the marinade to soak through the breading.
- Prior to placing in the fryer dip the wings in the remaining marinade and bread.
- Place in fryer and fry until breading is dark, crispy, and chicken is done.
- Enjoy!
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