Deep Fried Chicken Wingettes with Homemade Buffalo Sauce 
Homemade Buffalo Sauce 
Deep Fried Chicken Wings
This awesome recipe is a treat in my household. Deep Fried Chicken Wings is only made once a year or occasionally twice. They are so moist on the inside and crunchy on the outside. The key is a combination of the buttermilk marinade and the oil temperature. The seasoning is just perfect – not too much or not too little (kinda like the situation in Goldilucks and the Three Bears – just right). The buffalo sauce is the right combination of tangy and spicy. It compliment the wings in the most delicious way. I usually serve the sauce on the side, but you can feel free to pour it all over the wings. Either way you and your family and guests will love it. Enjoy and Happy Cooking!
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Deep Fried Chicken Wings
The most deliciously moist and crunchy Buttermilk Fried Chicken Wings with a Bonus Recipe for Homemade Buffalo Sauce.
Ingredients
FOR THE CHICKEN WINGS:
- 4 1/2 pounds chicken wingettes
- 1/2 gallon oil for frying (like canola)
FOR THE MARINADE:
- 1 quart buttermilk
- 2 tablespoons garlic freshly crushed
- 2 teaspoons black pepper freshly ground
- 2 teaspoons sea salt
- 1 teaspoon sweet paprika
FOR THE BREADING:
- 4 cups all purpose flour
- 2 teaspoons sea salt
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper freshly ground
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
FOR THE BUFFALLO SAUCE:
- 4 ounces butter (1 stick)
- 1 cup tabasco hot sauce
- 1 1/2 tablespoon lemon juice (1/2 lemon)
- 1 teaspoon worchestershire sauce
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon salt
- 3 cloves garlic crushed or finely minced
Instructions
MARINATE THE WINGS
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In a large bowl, add the wings and all the marinade ingredients. Mix together thoroughly. Cover. Refrigerate at least 4 hours to overnight.
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Bring the wings to room temperature 30 to 45 minutes before frying.
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Remove the wings from the marinade – shaking off excess. Seperate the flats from the drumettes.
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Prepare the breading: In a bowl, add the flour and the seasonings. Mix together with a spoon.
NOTE: This step can be done while the wings are coming to room temperature. Set aside until ready to bread the wings.
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Preheat 1/2 gallon oil in a large deep pot. Brng the oil to 300 degrees minimum before adding the chicken wings in small batches.
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In a ziplock bag, add half the seasoned flour. Add 5 to 6 wings at a time. Seal and shake vigorously to coat the wings. Shake off excess flour. Repeat the process right before frying each batch and add more flour to the bag as needed.
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Add the wings carefully to the hot oil in small batches – no more than 5 to 6 pieces.
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Fry the flats for 7 to 8 minutes and the drumettes for 9 to 11 minutes depending on the sizes. The wings will begin to float when they are ready. Remove the wings using a slotted spoon to a plate or bowl lined with paper towels. Repeat the process until all wings are fried. Serve with the Homemade Buffalo Sauce. Enjoy.
MAKE THE BUFFALLO SAUCE:
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Note: This can be done while the wings are frying. Or up to the day before. Sauce stores well in an airtight container for up to one month in the fridge.
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Add all the ingredients to a pot and cook over medium heat. Allow the butter to melt. Whisk or stir to combine the ingredients. Lower the heat and simmer for 5 minutes. Turn off the heat and set aside until ready to use.
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Serve with the above wings. Enjoy and Happy Cooking.
