Instructions
step 1 Place chicken wings in a bowl and cover with buttermilk. Let marinate in the fridge for at least 1 hour (or overnight for best flavor).
step 2 In a separate bowl, mix flour with paprika, garlic powder, onion powder, cayenne pepper, chicken spice, salt, and pepper.
step 3 Heat oil in a deep fryer or large heavy pot to 180°C (350°F).
step 4 Remove wings from buttermilk, letting excess drip off, and coat thoroughly in the seasoned flour mixture.
step 5 For extra crunch, dip coated wings back into buttermilk and again into the flour mixture.
step 6 Fry wings in batches for 8–10 minutes or until golden brown and cooked through.
step 7 Remove and drain on paper towels.
step 8 Serve hot with your favorite dipping sauces or sides.
Storage and Reheating Tips.
Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) until hot and crispy. Avoid microwaving to maintain the crunch. These wings are not ideal for freezing once fried.
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