Who doesn’t love fried chicken?! We all do but getting right does prove to be a challenge for most of us. I think chicken wings are a great way to refine your fried chicken skills as they cook quickly and evenly. This buttermilk fried chicken wings recipe is a great base for deliciously crispy and flavourful wings.

What You’ll Need

  • 500g chicken wings

  • 500ml buttermilk

  • 2 tbs paprika

  • 2 tbs garlic powder

  • 2 tbs cumin

  • 1 tbs oregano

  • 1 tbs English mustard

  • 1 cup cake flour

  • 1 cup cornflour

  • Salt & pepper to taste

Prep: Overnight

  • In a bowl, combine all the spices except the oregano and divide into two equal portions.

  • Place your chicken in a large bowl and season with salt and pepper to taste

  • Add the English mustard, the one half of the spice blend and all the oregano into the chicken and combine well.

  • Pour the full bottle of buttermilk over the chicken and and combine well.

  • Cover the bowl with clingwrap and place in the overnight to marinade - If you can’t do overnight, let the mixture marinade for at least 1 hour.

  • Once you are ready to fry your wings, remove from the fridge and set aside while you prepare your flour.

Let’s get cooking - 30 minutes

  • Heat your vegetable or canola oil on medium heat in a pan or pot deep enough to deep fry.

  • In a plastic or brown bag, add the two types of flour.

  • Season the flour with the other half of our spice mix and add salt and pepper to taste.

  • Mix the flour well ensuring all the spices are mixed with the flour.

  • Take your chicken wings from the buttermilk marinade and add to the flour mixture in batches.

  • Shake the mixture well and until the wings are fully coated in the flour mixture.

  • Place on a wire rack and repeat until all the wings are coated.

  • Once the oil is hot, if you have a cooking thermometer, it should be at 350 degrees, add your chicken wings in batches making sure not to overcrowd the pot or pan.

  • Fry the wings for 5-7 minutes until they are golden brown turning half way.

  • Once cooked, place on a wire rack to cool and for any excess oil to drip off.

  • Repeat until the chicken wings are all cooked. Make sure you let the oil come back up to being hot in between frying batches.

  • Serve and enjoy

Love,

V