Name: Spicy Buttermilk Fried Chicken Wings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 6 pounds chicken wing, split at the joints, tips discarded; 2 cups buttermilk; 0.25 cup hot sauce; 1 tablespoon kosher salt; 2 teaspoons black pepper, freshly ground; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon cayenne pepper; 3 cups all purpose flour; 0.5 cup cornstarch; 1 tablespoon seasoning salt; 2 teaspoons paprika; 2 teaspoons black pepper, freshly ground; 1.5 teaspoons cayenne pepper; 1 teaspoon poultry seasoning; 1 teaspoon baking powder; 2 3 quarts vegetable oil, for deep frying; Kosher salt, for finishing; 1 cup sour cream; 2 tablespoons prepared horseradish, drained; 1 tablespoon chili sauce; 1 teaspoon hot sauce; 0.25 teaspoon cayenne pepper; 0.25 teaspoon kosher salt

Ready in: 1h

Serves: 12 servings

Ingredients: 20

This is a spicy wings version of classic fried chicken: bone-in chicken pieces are soaked in seasoned buttermilk, dredged in flour, rested, and fried until the crust is crisp and craggy. The heat stays balanced with cayenne, hot sauce, and black pepper, while an optional creamy horseradish dip keeps the original wing-party character.

Ingredients

Chicken and Marinade
6	pounds chicken wing, split at the joints, tips discarded
2	cups buttermilk
¹⁄₄	cup hot sauce
1	tablespoon kosher salt
2	teaspoons black pepper, freshly ground
2	teaspoons garlic powder
1	teaspoon onion powder
1	teaspoon cayenne pepper
Seasoned Flour
3	cups all-purpose flour
¹⁄₂	cup cornstarch
1	tablespoon seasoning salt
2	teaspoons paprika
2	teaspoons black pepper, freshly ground
1 ¹⁄₂	teaspoons cayenne pepper
1	teaspoon poultry seasoning
1	teaspoon baking powder
For Frying
2 - 3	quarts vegetable oil, for deep-frying
•	kosher salt, for finishing
Optional Dipping Sauce
1	cup sour cream
2	tablespoons prepared horseradish, drained
1	tablespoon chili sauce
1	teaspoon hot sauce
¹⁄₄	teaspoon cayenne pepper
¹⁄₄	teaspoon kosher salt

Instructions

1.	Whisk the buttermilk, hot sauce, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl.
2.	Add the chicken wings and turn them until evenly coated, then cover and refrigerate for at least 4 hours or up to overnight.
3.	Stir the sour cream, horseradish, chili sauce, hot sauce, cayenne pepper, and kosher salt together in a small bowl, then cover and chill until serving.
4.	Whisk the flour, cornstarch, seasoning salt, paprika, black pepper, cayenne pepper, poultry seasoning, and baking powder in a wide shallow dish.
5.	Lift a few wings from the marinade, let the excess drip back into the bowl, and dredge them thoroughly in the seasoned flour.
6.	Return the floured wings briefly to the buttermilk marinade, then dredge them a second time in the seasoned flour and press firmly so the coating clings.
7.	Place the coated wings on a wire rack and let them rest for 20 minutes while the flour hydrates and the coating sets.
8.	Pour 2 to 3 inches of oil into a heavy pot and heat it to 350°F.
9.	Fry the wings in batches, keeping the oil between 325°F and 350°F, until deep golden brown and cooked through, 8 to 10 minutes per batch.
10.	Transfer the fried wings to a clean wire rack set over a baking sheet and season lightly with kosher salt while hot.
11.	Let the oil return to 350°F before adding the next batch.
12.	Rest the fried chicken wings for 5 minutes, then serve them warm with the dipping sauce if using.