Homemade extra crispy on the outside and juicy on the inside buttermilk chicken wings with heaps of spices such as cayenne pepper to add some heat, onion and garlic and oregano to add loads of flavour.
This recipe is easy enough to make, delicious and pairs perfectly with the homemade sour cream and buttermilk Ranch dressing!
1. In a large bowl combine the buttermilk, salt, pepper , cayenne pepper and whisked eggs. Add in the chicken wings and coat evenly. Cover and let stand at room temperature to marinate for an hour or place in fridge for up to 4 hours or over night.
2. Set a rack on a baking sheet. In a bowl combine flour and spices for the wings. Remove the wings one by one from the buttermilk soak (let any excess liquid drip back into the bowl) roll and press into the flour mixture making sure they are coated all over then place one by one on the rack.
3. Pour the oil into a large cast iron skillet with high sides and heat to temperature of 176C-180C. Shake off any excess flour from the wings and cook in the oil in batches,(about 3- 4 wings at a time). Cook about 10-13 minutes or until golden brown. Transfer each batch to a rack over a baking sheet lined with kitchen pepper which will absorb the excess oil.
4. Meanwhile wisk together all ingredients for the Ranch dressing and leave in the fridge until ready to serve. Once all the wings are cooked, sprinkle with some sea salt flakes and serve warm with some lemon wedges and the Ranch dressing.
0 servings
8