Buttermilk Sriracha Fried Chicken Wings
These wings make the perfect saturday night treat! Some times I even do them mid-week just to take the edge off of my cravings lol. If you don’t like spicy you can adjust the seasonings accordingly. What you will find when first soaking the chicken in buttermilk, is that you will get a really crunchy skin on the chicken without having to over cook it and the inside will still be nice and juicy.
BUTTERMILK SRIRACHA FRIED CHICKEN WINGS
Crunchy with a medium spicy kick, perfect to sooth those cravings or to just have as a treat on the weekends.
Author: Miss T
Cuisine: Bermudian
Recipe type: lunch or dinner
Serves: 8-10 wings
Prep time:
Cook time:
Total time:
Ingredients
- 8-10 Hole Chicken Wings
- 3 cups vegetable oil
- 1 small carton of buttermilk
- 2 cups flour
- 2 tbsp sriracha seasoning
- 2 tbsp sea salt
- 1 tbsp garlic powder
- 1 tbsp old bay seasoning
- Blue Cheese Dressing for dipping
Instructions
- In a ziplock bag or bowl cover chicken wings in buttermilk and allow to soak in the fridge overnight (or for at least two hours).
- Preheat cooking oil in a deep fryer or large frying pan on 375 degrees
- Combine flour and all seasonings and mix together well.
- Dip wings one at a time from the buttermilk to the flour and then into the hot oil making sure the wings are completely coated.
- If using a deep fryer wings should cook thru completely in 10-12 mins. If using a frying pan you may need to turn wings every few minutes to ensure they cook evenly and they may take about 15 minutes. Do not crowd the pan or fryer. Best to cook in small batches.
- place wings on paper towel once cooked and continue until all wings are cooked.
- Serve hot with blue cheese dipping sauce.
- *if you like an additional kick you can add buffalo seasoning to the blue cheese for a spicy dip.
Notes
Fry chicken in a deep fryer or heavy castor iron skillet to ensure the heat is stable. Regular frying pans don't hold heat the same way and the heat may not be distributed evenly.
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