|2 cups||(500 mL) buttermilk|
|1 1/2 tsp||(7.5 mL) dry mustard|
|1 tsp||(5 mL) each garlic powder and onion powder|
|3/4 tsp||(0.75 mL) kosher salt|
|1/2 tsp||(2.5 mL) each sweet paprika and pepper|
|1/4 tsp||(1.25 mL) poultry seasoning or chicken soup base|
|1/4 tsp||(1.25 mL) cayenne pepper|
|2||kg Chicken Wings|
|2 cups||(500 mL) all-purpose flour|
|1/2 cup||(125 mL) potato starch|
|2 tbsp||(30 mL) each garlic powder and onion powder|
|1 tbsp||(15 mL) dry mustard|
|2 tsp||(10 mL) sweet paprika|
|1 1/2 tsp||(7.5 mL) salt|
|1/2 tsp||(2.5 mL) pepper|
|vegetable oil for frying|
IN a large bowl or tupperware container whisk together buttermilk, mustard, garlic powder, onion powder, salt, paprika, pepper, poultry seasoning and cayenne pepper.
ADD chicken to marinade, turning to coat. Cover and refrigerate for 4 hours.
*Make-ahead: Refrigerate for up to 24 hours*
IN large bowl, whisk together flour, potato starch, garlic powder, onion powder, mustard, paprika, salt and pepper.
ADD enough oil to large deep skillet or Dutch oven to come 3 inches (8 cm) up side. Heat until deep-fryer thermometer reads 300°F (150°C).
WHILE oil is heating, remove chicken from marinade, letting excess drip back into dish; reserve remaining marinade. Pat chicken wings dry with paper towels.
DREDGE chicken in flour mixture, tapping off excess. Dip in reserved marinade, letting excess drip off. Dredge again in flour mixture, tapping off excess.
WORKING in batches, fry chicken wings, turning occasionally, until instant-read thermometer inserted in thickest part of several pieces reads 165°F (74°C), 8 to 12 minutes. Drain on rack set over paper towel–lined baking sheet; let stand for 5 minutes before serving.
Show More Comments
No Comments yet