These juicy, crispy, crunchy, chicken wings are coated not once, but twice, in rich buttermilk and flavourful house rub and then deep fried to golden perfection.
Directions for: Butchies Buttermilk Fried Chicken Wings
Ingredients
Buttermilk Chicken Wings & Marinade4 lb(s) Canadian free-range chicken wings
2 cups buttermilk
1 Tbsp Butchies House Rub, or preferred chicken rub seasoning
Butchies House Rubcup brown sugar
1 Tbsp kosher salt and black pepper
1 tsp cayenne
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp paprika
Tbsp cumin
The Dredge3 cups all-purpose flour
1 Tbsp Butchie's house rub, or preferred chicken rub seasoning
The Egg Wash2 whole eggs
2 cups buttermilk
Breading & Cookingcup canola or vegetable oil for deep frying
Directions
Buttermilk Chicken Wings & Marinade1. Prepare the marinade in a deep container, add the 2 cups (500 mL) of buttermilk and house rub, mix well.
2. Add the 4 lbs (2 kg) of raw chicken wings. Cover and place in the fridge and marinade for 8 hours maximum, 3 hours minimum.
3. Remove wings from the marinade and dry well using paper towel. Set aside. Discard marinade.
Butchies House Rub1. Prepare the house rub by mixing all the dry spices and sugar together. Mix well.
The Dredge1. Prepare the dredge by mixing the all-purpose flour and house rub together.
The Egg Wash1. Prepare the egg wash by whisking 2 whole eggs with the buttermilk.
Breading & Cooking1. Begin the breading process by seasoning each wing with Butchies house rub and dipping them first into the seasoned flour dredge, then dipping each wing into the buttermilk eggs wash, and then back into the flour.
2. Deep fry the chicken wings at 325F for 8-9 minutes until golden brown and fully cooked inside. Season with sea salt.
Source and Credits
Courtesy of Andrea Nicholson, Butchies, Whitby, Ontario
See more: Chicken, Fry, Poultry