Claritha's Fried Chicken Wings

Recipe by Claire de Luna
READY IN: 72hrs 20mins




  • Cut off chicken wing tips, and reserve them for another use (stock).
  • Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
  • Turn wings over and sprinkle with l/2 cup more salt.
  • Chill wings for 2 hours.
  • Rinse wings in a colander under cold running water and drain.
  • (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
  • Arrange onions over wings and pour buttermilk over onions.
  • Chill wings, covered, at least 12 hours and/or up to one day.
  • Discard onions and drain wings in a colander.
  • Tear off an 18 inch sheet of wax paper and set aside.
  • In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
  • Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
  • Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
  • Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
  • In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
  • Add the wings, flat sides down, and reduce heat to moderately high.
  • Cook wings, covered, until deep golden, 8 to 10 minutes.
  • Turn wings and cook, uncovered, until deep golden, about 8 minutes.
  • With tongs, transfer wings to a rack set over pan, to drain.