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Buttermilk Pepper Fried Wings
Andre Lewis

Buttermilk Pepper Fried Wings

A short buttermilk soak seasons these wings and gives a thin flour crust something to grab. This is not heavy fried-chicken breading; shake off every wet drip and every loose flour patch. Coarse black pepper stays visible in the golden crust and keeps the flavor diner-simple.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 2 cups buttermilk
  • 2 tsp kosher salt divided
  • 2 cups all-purpose flour
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • 2 qt neutral frying oil

Method
 

  1. Combine the wings, buttermilk and 1 teaspoon salt and refrigerate for 2 to 8 hours.
  2. Whisk the flour, remaining salt, black pepper and garlic powder in a shallow dish.
  3. Heat 3 inches of oil in a heavy pot to 340°F.
  4. Drain the wings well, coat lightly in flour and shake off excess, then fry in batches for 11 to 14 minutes until crisp and at least 165°F inside.
  5. Drain on a wire rack and serve while the crust is hot.