The key is to marinate the chicken in a buttermilk and hot sauce brine overnight; the acidity of the buttermilk tenderizes the meat, making the chicken extra juicy, while the hot sauce, a subtle heat in every bite.
Another important step not to miss is to season your batter. The last thing you want is for that crispy skin to be flavorless!
Buttermilk Fried Chicken Wings
With so many ways to make chicken wings these days, I'm still partial to the classic fried option.
Rinse wings and pat dry with paper towels. Place wings in a plastic snap or ziploc bag. Add hot sauce and buttermilk, mix, seal and place in refrigerator for two hours or overnight.
Combine the flour and all seasonings in a bowl and mix with a fork until blended.
After chicken is done marinating, pour all contents into another bowl.
Add oil to a cast iron or heavy bottomed skillet and heat on medium high until oil is at 350 degrees
In batches, coat wings in seasoned flour, shake off excess, and place in skillet; fry for 5-7 minutes on each side.
Once cooked through, place on plate lined with paper towels to soak up oil.