Cast Iron Dutch oven, or heavy pot for deep frying
Wire rack and pan
Glass or ceramic bowl, and separate bowl for dry ingredients
Ingredients
2lbsChicken Wings
3/4cupButtermilk
1tspSalt
4dabsHot Sauce
2cupsVegetable Oil for deep frying, (enough to add 2 inches of oil in pan)or any oil with a high smoking point such as peanut, or canola oil
Breading
1cupAll Purpose Flour
1tspSalt
1tspBaking Powder
1/2tspGarlic Powder
1/4tspCayenne Powder
3tbspButtermilk
Instructions
Cut up the chicken wings by slicing through the joints to separate the drumette and wingette. Discard the wing tips, or save for stock.
Add chicken wings to a non-reactive bowl. Pour the buttermilk over the wings, add salt and hot sauce and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to 8 hours.
Mix the remaining dry ingredients into a separate bowl. Whisk together to combine. Add three tablespoons of buttermilk and with your fingers combine to create coarse crumbles.
Heat vegetable oil to 350F in a heavy cast iron Dutch oven, or other pan appropriate for deep frying. Do not over heat.
Take each wing from the buttermilk marinade and coat all sides with the dry flour mixture and set aside.
Fry 4 -6 wings at a time, being careful not to crowd the pan. Turn wings and cook until golden brown. Approvimately 6-8 minutes. Remove from oil and drain on a wire rack. Keep heated in a 325F oven until ready to serve.