Buttermilk Chicken Wings With Spiced Crust
February 08, 2022
"From one of our national supermarkets. Times do not include overnight marinating. I made a half recipe and really enjoyed the crunchy moist wings and when making thought 100 grams of flour was excessive but belief me it is not you will need it all. The only change I would make would be to split the wings into two pieces as a personal preference."
- Serving Size: 1 (330.5 g)
- Calories 452.7
- Total Fat - 12.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 592.7 mg
- Sodium - 930.1 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 6.9 g
- Sugars - 3.9 g
- Protein - 43.4 g
- Calcium - 234.4 mg
- Iron - 7.6 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.4 mg
Remove tips from wings unless you have bought v wings or boomerang wings.
In a mixing bowl, combine a cracked and beaten egg with the buttermilk and add all the herbs and spices to the bowl and combine fully.
Add the chicken wings to the marinate, then cover and refrigerate overnight.
The next day, combine the flour, baking powder and cornstarch in a separate bowl.
Take 4 tablespoons of the marinade from the fridge and combine it fully into the flour mixture.
Pre-heat the oven to 150°C.
Heat up a shallow fry pan to a medium heat and take the marinated chicken wings and dip into the flour mixture ensuring all parts are covered evenly.
Shallow fry the chicken, turning half way, for 5 minutes in total and then leave to one side.
Transfer the fried chicken wings to a suitable baking tray and bake in the oven for another 20 to 25 minutes minutes or until fully cooked through.
Remove from the oven and serve with a choice of condiments.
Tips & Variations
No special items needed.