Daily Recipes

📝 Ingredients:

• 2 lbs chicken wings, split at joints, tips removed

• 1 cup buttermilk (or whole milk + 1 tbsp vinegar or lemon juice)

• 1 ½ cups all-purpose flour

• 1/2 cup cornstarch (for extra crispiness)

• 1 ½ tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp black pepper

• Optional: pinch of cayenne or hot sauce for a kick

• Oil for frying (vegetable or peanut oil)

👩‍🍳 Instructions:

1. Soak the wings:

   • Place your wings in a bowl or zip-top bag with the buttermilk.

   • Add a little salt, pepper, and even a dash of hot sauce if you like.

   • Let marinate for at least 30 mins, or up to overnight in the fridge.

2. Prepare the breading:

   • In a large bowl, mix together:

     • Flour

     • Cornstarch

     • Salt, pepper, garlic powder, onion powder, paprika

3. Bread the wings:

   • Remove wings from buttermilk, letting excess drip off.

   • Dredge each wing in the flour mixture, pressing it in to fully coat.

   • For extra crispy, double-dip: back into the buttermilk and coat again in the flour.

4. Rest the wings:

   • Place the coated wings on a wire rack or tray for about 10–15 minutes — this helps the coating stick better during frying.

5. Fry ‘em up:

   • Heat oil in a deep fryer or heavy skillet to 350°F (175°C).

   • Fry wings in batches for 8–10 minutes, turning halfway, until golden brown and cooked through.

   • Let rest on a wire rack (not paper towels, so they stay crisp!).

✨ Tips for Extra Crispy Success:

• Cornstarch + flour is key for that golden crust.

• Letting the breaded wings rest before frying really helps the crust stick.

• Want them oven-baked or air-fried instead? I got you — just say the word!

Let me know if you want to toss them in a sauce (lemon pepper, buffalo, honey garlic, etc.) or keep them naked and crispy like in the pic. 💯