Good morning and welcome back to my blog! I have part two of the recipe I released on Tuesday my Pumpkin Spice Croissant French Toast. If you pair this with these buttermilk wings you’ve got the perfect brunch recipe for your next weekend gathering. Sweet and savory recipes are definitely my favorite when it comes to breakfast. This one definitely lives up my and hopefully your expectations.
Couple of quick notes about the recipe:
Hot Sauce: I added three tablespoons to the marinade but if you want more spice feel free to add a couple more.
Wings: I used wing portions and drumettes not whole chicken wings. You could totally use the chicken of your choice I would just adjust the marinade amount accordingly.
Frying: Frying can be tricky for many a few tips would be to test the oil by adding a sprinkle of flour or water to the oil to see if it sizzles. You can also place the back of a wooden spoon in the oil to see if sizzles. A meat thermometer is your best friend! Use this is you’re not able to judge when your meat is completely done. **I try to keep the oil hot but not too hot where the outside burns before the inside is done.**
Buttermilk Fried Chicken Wings
Ingredients
Buttermilk Marinade
- 2 cups Buttermilk
- 1/2-1 tbsp creole seasoning (to taste)
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 1/2-1 tbsp Lemon Pepper (to taste)
- 1 tbsp Minced Garlic
- 3 tbsp Hot sauce
Additional Ingredients
- 1 cup Flour
- 1 cup Cornstarch
- 10-12 Wings
- Additional Seasoning (All listed above)
- Vegetable Oil
- Confectioners Sugar
Instructions
- In a large bowl add buttermilk, creole seasoning, onion powder, garlic powder, lemon pepper, minced garlic, and hot sauce. Mix until well combined.
- Add you clean and dry wings to the marinade and toss to make sure everything is well coated.
- Cover and place in the refrigerator to marinate for a minimum of 1 hour up to overnight.
- Remove chicken from fridge 30 minutes before cooking.
- Preheat oven to the keep warm setting or 170 degrees Fahrenheit to keep food warm while cooking.
- In a ziplock bag, or plate mix flour, cornstarch, and a sprinkle of each seasoning to the flour.
- Mix until flour mixture is well combined.
- Remove chicken from buttermilk and pat dry, Some liquid is ok but it shouldn’t be drenched.
- Bread your wings and set aside.
- Add oil to a skillet or deep pot for deep frying. There should be enough oil to cover the wings 3/4 of the way.
- Once the oil is heated and ready for frying add each wing to the oil. Cook on both sides until golden brown. Internal temperature for fully cooked chicken is 165 degrees Fahrenheit.
- Once chicken is done place on a rack or paper towel to drain excess grease. If you are eating this with my pumpkin spice croissant french toast. Plate by fanning the french toast on one side and piling the chicken right next to it.
- Sprinkle both with confectioners sugar and voila! Its time to eat.
