The Best Extra Crispy Buttermilk Fried Chicken Wings

Crispy fried chicken wings, brined in chipotle infused buttermilk then deep fried in peanut oil for delicious well-seasoned appetizer

📝 Ingredients

• 4 chicken wings
• 2 cups buttermilk
• 1 tsp dried basil
• 2 whole dried chipotle chili peppers (optional)
• 1 cup all-purpose flour
• 1/2 cup potato starch
• 1 teaspoon baking powder
• 1/2 cup corn meal
• 2 tsp paprika
• 1/2 tsp ground sage
• 1/2 tsp ground bay leaves
• 1 tsp mace
• 1 tsp ground thyme
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 2 tsp kosher salt
• 2 tsp black pepper
• Peanut oil for frying

👨‍🍳 Instructions

1. 1--- Make the Brine ---
2. 2Heat heavy cast iron skillet on high heat. Add chili peppers (remove seeds and veins if you prefer less heat) to the skillet for 2 minutes to release aroma of the smoked chiles.
3. 3Remove chiles from heat and add to blender with buttermilk and dried basil and pulse until chiles are broken down completely.
4. 4In a large bowl add the chicken and buttermilk mixture. Brine in refrigerator 2-8 hours.
5. 5--- Fry the Chicken ---
6. 6Set up metal rack with foil lined baking sheet beneath. Remove chicken from refrigerator, place on rack and let reach room temperature.
7. 7Heat oil in a deep skillet or fryer over medium high heat to 350 degrees.
8. 8Mix the flour and spices together in a large bowl.
9. 9Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture.
10. 10Add the chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5-7 minutes. Turn, cover and cook additional 3-5 minutes more.
11. 11Remove the chicken from the oil and let it drain on metal rack for 5 minutes. Let cool for an additional 10 minutes before serving.