Ingredients
- 2 lbs chicken wings
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon paprika
- 1 tablespoon hot sauce
- 2 tablespoons salt, divided
- 1 tablespoon pepper
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 cups flour
- peanut oil or canola oil*
Instructions
- Add 1-2 inches of oil to a large deep skillet, or fill a deep fryer to the minimum line. Preheat to 360°F.
- In a large mixing bowl, combine the buttermilk, eggs, paprika, hot sauce, and 1 tablespoon of the salt. Add the baking powder and baking soda, then whisk again to combine.
- Add the flour, the tablespoon of remaining salt, and pepper to another bowl. Stir to combine.
- Dredge each chicken wing into the flour mixture, then into the buttermilk, then back in the flour. Set each coated piece aside on a cooling rack on top of a clean baking tray.
- Once they have all been coated and your oil has reached temp, fry them in batches for about 7-8 minutes, keeping an eye on them to ensure they don’t burn. (Wings are done when internal temp is 165°F.)
- Remove each wing and place on a clean cooling rack on a baking sheet.
- Serve with your favorite dipping sauce and enjoy!
Notes
Serves 2 as an entree or 4 as an appetizer.
*The amount of oil you need will depend on what you are frying the wings in. A large deep fryer may need a half gallon or more to meet the minimum requirement, while a large skillet may only need a cup or two.