Ingredients
3 c. buttermilk
2 tbsp. kosher salt
1 tbsp. Freshly ground black pepper
2 tsp. cayenne pepper
4 lb. medium chicken wings
2 c. all-purpose flour
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. Freshly ground black pepper
1/2 tsp. cayenne pepper
vegetable oil
Preparation
Step 1Make the buttermilk soak: In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.Step 2Make the flour dredge: In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and cayenne and shake to combine.Step 3Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.Step 4In a deep skillet, heat 1 inch of oil to 350 degrees F. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160 degrees F, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
